The Healthy Family Chronicles

Best pancakes ever! (and they are completely grain-free and dairy-free)

2012-01-26T16:27:00.001-05:00

When I first made these, Hugo declared that witchcraft must have been involved in their making!

After being on the GAPS diet for almost a year and a half (and very pancake-deprived during that entire time) I was absolutely THRILLED to discover this recipe, which is from the GAPS cookbook, Internal Bliss.

I use my food processor to first make the nut butter (my favorite in this recipe is cashew butter), and then to make the pancakes. It's a good idea to make a large batch of nut butter and keep it on hand to use in recipes like this, or for snacking. Simply grind the nuts of choice in your food processor until they become flour, and then keep going until they turn into a creamy "butter." (I use organic nuts from Wilderness Family Naturals that have already been soaked and dehydrated, to minimize the anti-nutrients that are present in all nuts.)

If you want to skip that whole process though you can first try the recipe just using peanut butter. (However, since commercial peanut butter, even organic, is not very good for you it will be a smart move to begin making your own nut butters from soaked/dehydrated nuts.)

Here's all you need to do.

Blend the following in a food processor:

-1 very ripe organic banana
-2 TBSP nut butter of choice (I like cashew best!)
-3 pastured eggs
-pinch sea salt

In a hot skillet liberally coated with melted lard, bacon fat, or ghee (butter will smoke and burn very quickly), pour enough batter to make a round pancake no larger than 5" in diameter. Flip the pancake when the bottom is lightly brown. These pancakes don't bubble or turn brown on the edges when they're ready to be turned so you have to be vigilant! As the skillet heats up more and more the pancakes will take only about a minute or two to cook from start to finish, so watch them very carefully! I have found the best results using our big iron skillet and a silicone spatula which works better with these delicate pancakes than a metal one.

Serve with butter and maple syrup if desired. These pancakes are naturally sweet so they don't really need syrup. Their thinness and lightness makes them especially well-suited to rolling--so another great serving option is to fill with berries and raw whipped cream and serve as crepes!

This recipe makes only about 4 pancakes. They are filling, but if using as a main course you will need to at least double the recipe, depending on how many people you're serving.

Diaper fright!

2012-01-26T15:53:00.001-05:00

Two weeks ago, when Weston turned 6 weeks old, I was greeted with an unpleasant surprise when I went to change his first diaper of the day. There was mucus in his stool and several spots of bright red blood. This continued throughout the day and got us more and more worried. The on-call pediatrician was absolutely no help (she said I could have blood in my breastmilk that was showing up in his stool--it is beyond me how that even makes any sort of logical digestive sense, assuming I DID have blood in my milk somehow from some painless internal cut inside my breast?!), and since the office was closed she wanted us to just bring him in for a visit the next day.

Hugo and I scoured the Internet for clues from other parents, discovering in the meantime that there is a plethora of frightening information available for susceptible parents! No surprise there. Fortunately Hugo came across a post from a mother who said that her lactation consultant told her the blood and mucus were caused by an excess of lactose in the milk, due to the baby getting mostly foremilk and missing out on the hindmilk. (Foremilk is sweeter --thus more lactose which is milk sugar --- and more watery to satisfy thirst, and hindmilk, which comes after, is creamier and richer to satisfy hunger.)

The solution to this problem is to lie on your back while nursing so that the milk has a better chance of mixing in the breast. I switched immediately to lying-down nursing (not the most convenient thing to do though I must say it is relaxing) and by the next morning Weston's poop was completely normal again. About a week later I also realized that he had stopped grunting or groaning when he had to poop!

At this point I am doing a mix of back-lying, side-lying, and sitting-up feeding, but I have noticed that he is happiest, most relaxed, and most satisfied when I nurse him while lying on my back. He loves being able to fall asleep on me like this.

Of course Oliver wants to join in the cuddling (not the nursing) on occasion which leads to situations like this:

Upcoming childbirth preparation classes

2012-01-23T12:54:00.001-05:00

There's still time to register for Shara Frederick's amazing childbirth preparation classes!

Visit Shara's site, or see the flyer below.

Shara was at Weston's birth as Joan's assistant and provided amazing care and a warm environment, especially considering we were perfect strangers! I was immediately comfortable with her. I would highly recommend her doula services and classes.

Is your baby talking to you?

2012-01-22T16:36:00.002-05:00

A friend sent me the link to this YouTube video on baby language -- it's fantastic! I have found it SO helpful with understanding what Weston needs. The key is to really pay attention to your baby's sounds when they're still mild and calm rather than waiting until he/she is crying hard. Hugo helped me identify which of Weston's sounds correspond to these five categories since he didn't sound exactly like these babies, at least to me.

These are the five categories:

-hungry
-tired
-uncomfortable (hot/cold, diaper)
-need to burp
-trying to poop

If you're pregnant or have a young baby, definitely watch this video. It will likely prove to be incredibly helpful.

P.S. This is a blurry but cute early sample of Weston's new smiling skills -- which he exhibits when NOT feeling something from one of the five categories. :)

Meal planning and preparation

2012-01-22T16:11:00.002-05:00

People often say to me, "You must spend all your time cooking!" And while I do spend a lot more time in the kitchen than the average U.S. citizen (partly because of all the dishes I have to wash!), I have many ways of making this style of eating practical and manageable. Let me share some of my tips and recommendations with you:

Rule #1 --> PLAN AHEAD!
This is the cardinal rule of successful meal planning. Get yourself a nice spiral-bound hardcover notebook that's a pleasure to write in (as well as a really good pen!) and start setting aside about an hour each week when you can think about the coming week's meals, and what your schedule is going to be like. I like to make a list of meal components (i.e. soup or muffins), snacks, and treats on one page, with the actual tasks I need to complete on the opposite page. Sometimes I make notes in my iPhone, but it's always nicer when I have time for the notebook method. Then I assign the tasks that need to be done to specific days of the week in my iPhone app (I have one called Put Things Off which works great for this). I keep my shopping list in an iPhone app as well -- but rest assured a notebook works just as well, or a list that you keep posted on the fridge. Be sure to write neatly so you can quickly and easily reference your list -- it's no good if you can't read what you wrote because you dashed it off so quickly!

Here are my lists for this week -- meal components on the left, tasks on the right (notice how detailed the tasks listed are, down to reminders to cook extra bacon over the weekend to use in Hugo's potato salad):

Rule #2 --> PREP AHEAD!
All that great planning won't do you any good if you don't follow it up with some serious meal prep ahead of time. Find a few time slots where you can take a couple of hours (or longer) to really prepare for the week. If possible, this should be a time when you are alone and uninterrupted! I use the time I have to myself on weekends when Hugo takes Oliver to the playground, or out to play in the snow, or for a walk, etc. This usually gives me 2-3 hours once or twice to devote to cooking some things in advance (while wearing Weston in the wrap). The goal is to have snacks, treats, and meal components ready and waiting so you can throw together meals, or pack lunches to go without too much hassle. (I'll show you below what I prep ahead so you can see this in action.)

I don't do everything on the weekend, though. I make chicken broth during the week at least once (8-10 quarts each time) since we go through a LOT of it. [I use it to braise meat, as the base for soup, and just to drink. I like to plan a soup or stew that Hugo will take as part of his work lunches, and I generally make that serve as dinner one night over the weekend or on a Monday night, along with these coconut flour biscuits (I omit the honey and use slightly more coconut flour).] Yogurt and kefir I also make during the week; usually yogurt is made once (4 quarts at a time) and kefir three times (about 3 cups at a time). Most of the other items I make over the weekend.

Rule #3 --> KEEP IT SIMPLE
You may have noticed that I haven't said anything about actually planning out what each and every meal will be. That's because I don't. And once you're adept at planning and prepping ahead, you won't need to either (though at first it would probably be a very good idea).

When we get our delivery of farm-fresh foods (pastured meats, eggs, raw dairy) we stock up for the entire month, which means that #1) our chest freezer really comes in handy!, and #2) we pretty much always have a sizable supply of frozen meats on hand (steaks, pork chops & ribs, stew meat, ground beef, chicken liver, whole roasting chickens, hot dogs, beef tongue, bacon, etc.). Our dinners consist for the most part of meat + vegetable, so each morning I just decide what I feel like making that night and get it out to thaw on the counter (unless it's a chicken, which needs to thaw overnight). The vegetable portion of the meal will generally be baked acorn squash with butter, or frozen veggies (see below), also with butter, or sometimes a salad. I make baked potatoes or yams a few times a week for Hugo when we have steaks or chops (and always bake a few extras to chop up and fry in bacon fat for him for weekend brunch!). By basing meals around a meat and a vegetable (always with fermented veggies, usually sauerkraut or pickles alongside) we keep things very simple. If you only shop for a week's ingredients at a time then you will need to plan things out more carefully so that you are sure to have enough in the freezer.

Here are a few other "rules" to follow and things to keep in mind:

1) Decide it's worthwhile --> because it is! Eating home-cooked food made using the best nutrient-dense ingredients from local grass-based organic farms is the single most important step in keeping your family healthy. To state this very simplistically, you can either spend time cooking good food, or you can spend time being sick and taking care of sick kids. In the distant past people spent probably the majority of their time hunting, growing, skinning, cleaning, cooking, preserving, harvesting, and storing their food -- we have the luxury of just having to cook it!

2) Make it enjoyable --> for me this means having public radio or music to listen to easily in the kitchen. It also means buying the best ingredients, using only glass jars for storing items in the pantry, having the kitchen equipment and pots I need, and taking the time I need to do things right.

3) Consider increasing your food budget --> we spend a large percentage of our disposable income on food, and I consider it money well spent! If it's an option for your family, see where you can make some adjustments in other areas so you can get really good meats, eggs, dairy, and locally-sourced or organic produce. In my experience, you can either spend money on good food or on health care -- and I much prefer the former!

4) Take some shortcuts --> One of my favorite shortcuts is using organic frozen veggies. I keep a stock of spinach, broccoli florets, petite peas, and chopped green beans in my freezer so I can pull some out at any time and cook it up in a few minutes in a small pot with butter, salt, pepper, and sometimes a little water. I don't worry too much about whether these veggies are less nutritious because frozen; after all, the bulk of our nutrition is coming from high-quality animal foods (meats, eggs, raw dairy) which are all produced organically and from animals raised on grass grown in fertile soil, which is the best way to get the most easily-absorbed forms of all the nutrients your body needs (and no, this doesn't mean we don't eat fruits and veggies and nuts, but with the quality of soil declining dramatically on the large commercial organic farms, most produce just isn't as nutritious as it used to be).

My other favorite shortcut is ordering from Fresh Direct which I do every other week or sometimes weekly when our local farmers' market isn't on, mainly for organic produce and some seafood. Yes, this means spending about $10.00 on delivery charges and tip, but if it saves me hauling two young children to the grocery store, then hauling them plus groceries home again it's worth it! If it makes sense where you live to take advantage of a service like this so you can spend more time cooking then do it. Your time is valuable and you need to spend it wisely.

Now to show you how this all plays out in a given week.

This week I have planned the following meal components:

For Hugo to take to work (Oliver and I will share the starred* foods)
-breakfast quiche* (egg & cheese, no crust)
-banana muffins* (made with coconut flour--will be trying this recipe this time)
-yogurt with bananas or blueberries (frozen) & granola
-leftover cashew-crusted chicken patties with homemade BBQ sauce
-potato salad with green peppers, olive oil & bacon
-hard-cooked eggs with mustard-mayo
-baked ham slices*
-refried beans with homemade creme fraiche (left over from weekend brunch--kept hot in a good thermos)
-chicken soup* (kept hot in a thermos)

For our lunches at home (Oliver and me)
-leftover beef tongue from this past week
-frozen tiny shrimp with lemon & butter (already peeled, these cook up in just a few minutes)
-leftover chicken soup
-baked ham slices
-cashew crackers with leftover pate from this past week
-cashew crackers with salmon salad

For snacks
-raw cottage cheese with oranges
-fresh pineapple
-beef summer sausage
-a variety of raw hard cheeses
-organic apples
-salted pistachios
-yogurt
-kefir
-chicken broth (I have a big mug of this with chopped scallions and cilantro before bed)

For desserts after meals (mainly for Oliver)
-leftover butternut squash custard
-leftover raisin cake (I make this using sunflower seeds)
-bananas with raw cream
-blueberries with creme fraiche
-chocolate cookies made with coconut flour (mainly for Hugo; I don't bother with the cookie press)

Other
-lettuce, for salads
-salad dressing
-chopped scallions & tomatoes to saute in butter and serve with scrambled eggs (for me)

By the end of this weekend I will have accomplished the following:
-made potato salad
-made quiche
-chopped tomatoes, scallions, and oranges
-thawed milk for making yogurt and kefir, and for Hugo to drink this week
-made refried beans (from beans soaked on Friday and cooked on Saturday)
-made salad dressing
-thawed blueberries
-made banana muffins (we easily go through 12 weekly)

I have lots of things already made and left over from this past week (many of these things were made/done late in the week, on Thursday or Friday -- I love getting a hard start!):
-lettuce leaves, washed and chopped
-cilantro, washed and dried, roots discarded
-pate
-cashew crackers
-cut up pineapple
-chicken patties from Friday night
-butternut squash custard
-raisin cake (a tiny bit left)
-beef tongue (one serving left)
-chicken broth
-yogurt
-kefir
-coconut-olive mayo
-chocolate cookies (made with coconut flour)

Later this week I will bake a small pastured ham and boil some eggs for Hugo's Thursday and Friday lunches. Monday I will make chicken soup and salmon salad, and Tuesday I will make yogurt and a batch of kefir.

Snow at last!

2012-01-21T22:52:00.000-05:00

Our two cuties

2012-01-18T22:57:00.001-05:00

My pregnancy diet checklist

2012-01-09T21:47:00.001-05:00

Towards the end of my pregnancy I decided to keep a checklist so I would remember all the various foods and supplements I was trying to eat or take on a daily basis. As you can see, the list was quite long and could be difficult to keep track of. I am still more or less eating the same way, though I'm not drinking the teas anymore or taking all of the supplements.

This checklist (the food portion at least) was developed with the Weston A. Price Foundation pregnancy diet in mind, which is designed for ensuring the developing baby (and its mother!) obtain all the nutrients they need on a daily basis. Here are the other things I added, as well as a few that I tweaked to suit me better:

1) first, I don't tolerate plain raw milk very well so instead of having 1 quart daily (recommended by the Foundation) I aimed for 1 cup kefir, 1 cup yogurt, and 1-2 servings of cheese (cottage cheese, or aged raw cheeses). All raw of course. The kefir and yogurt I made myself. I felt this was actually a better way of consuming dairy since it was much more highly digestible and provided probiotic benefits. Also, raw cheeses provide highly concentrated nutrients and if they are aged they are a good source of vitamin K which plain milk is not.

2) 2 tsp. of fermented cod liver oil is recommended for pregnancy and breastfeeding to supply natural (not synthetic) vitamins A and D. It also helps to either consume high-vitamin butter oil or plenty of raw grass-fed butter alongside the cod liver oil; they work synergistically to provide the best results.

3) 4 tbsp. daily of raw grass-fed butter was difficult for me since I don't eat the butter "vehicles" that I used to before the GAPS diet (like oatmeal, potatoes, toast, etc.). I increased my consumption of raw Jersey cream in conjunction with butter; butter is 4 times more concentrated than cream, which means that 1/4 cup of cream (4 tbsp.) is equivalent to 1 tbsp. of butter. There were times earlier in my pregnancy that I was eating over a cup of raw cream a day, and it helped tremendously with cravings!

4) clay -- I took 1 tsp. of Bentonite clay (Redmond brand) daily for iron and its great digestion-regulating benefits

5) thyroid capsules -- 2-4 of these daily from Dr. Ron's line of organ and gland supplements. Consuming animals' organs and glands is a traditional practice that provides essential nutrients to our own corresponding organs and glands. I wanted a little extra insurance for my thyroid and liked using these capsules since these days it is virtually impossible to obtain actual thyroid gland from an animal -- not to mention that it probably wouldn't be very fun to eat!

6) my vitamin D level was low (27) in the summer, so I grudgingly added in a D3 supplement. I consider this a synthetic supplement since it is made by exposing lanolin from sheep's wool to ultraviolet light, but it was something I had to do since cod liver oil alone wasn't cutting it. I have since observed that many (if not most) people living in NYC are low in vitamin D, including those eating a healthy traditional-foods diet that contains foods high in vitamin D like pastured pork lard and fermented cod liver oil. The lack of exposure to quality sunlight seems to be the main issue since in summer we don't spend much time outside exposing lots of our skin, and for 6 months out of the year we have what is termed a "vitamin D winter" which means we can't synthesize vitamin D in our skin even with sun exposure, due to the latitude at which we live. Pollution contributes to dimming of the sun's rays as well, which makes things still more difficult. I still don't like taking a D3 supplement, but unless I can eventually afford to fly off to sunnier climates every few months to soak up some rays this is going to have to be it -- along with plenty of cod liver oil and lard of course!

7) I continued cooking with my iron skillet to help boost my iron levels.

8) vitamin K supplement -- I used the Jarrow brand supplement that is derived from natto, a traditional fermented soybean dish and the richest known food source of vitamin K. I decided to add this supplement because I planned to skip the vitamin K shot for Weston, which is given to all babies at birth unless you opt out. Eventually we decided to give the vitamin K drops based on the anecdotes my midwife shared with me on her experience with babies who hadn't received vitamin K, or whose parents had chosen the K drops but hadn't continued with the protocol past the first few weeks (you need to give it over the baby's first 12 weeks of life!). She and all the other NYC homebirth midwives had seen babies with hemorrhagic disease (vitamin K prevents this) in their practices -- despite the international statistics that cite much lower incidences of this disease (is it 1 in 10,000? something like this -- a much lower number than Joan and the other local midwives had observed). When she told me about a baby who had needed a brain shunt I decided I really didn't care what I had read about the incidence being so low, and about the ability to boost K content in breastmilk by taking supplements, eating high-K foods, and drinking nettle tea. It seemed the natural vitamin K drops were the way to go. We ordered them along with our home birth kit from Birth With Love. At $31.00 instead of $13.00 for the pre-filled vitamin K syringe, this seems like a lot more to pay for just a little supplement, and I can see why hospitals don't bother carrying the oral drops. However, when you consider all the bad stuff that is in the vitamin K injections, the drops are definitely the way to go!!

9) teas -- nettle tea to boost vitamin K, and Final Countdown Tea from Divine Daughters Herbal, a line of pregnancy-specific herbal products that is created by Karen Rose, master herbalist of Sacred Vibes Apothecary in Flatbush (Brooklyn). [To order, you can call Sacred Vibes or visit their Etsy store]. This is what is written about the tea: "Our 'Final Countdown' Tea was formulated with the 9th month of pregnancy in mind. We included Squawvine which has been used traditionally by North East native Americans to strengthen the uterus for birth. We blended it with supreme uterine tonic red raspberry leaf tea and cramp bark along with wild yam to ease the tension that sometimes comes along with Braxton Hicks contractions in the final weeks of pregnancy to support efforts to rest. 1 cup a day from week 36 onward offers supreme herbal support for your body and its process." (P.S. I also used their Motherwort analgesic herbal tincture postpartum for cramping and loved it!! I only had to resort to Ibuprofen twice when the cramping was very bad. It was also helpful for some terrible headaches I had in the first week, probably from anemia.)

10) bitters -- an herbal tincture that promotes good digestion of fats by prompting the liver to release bile (you can read more in this great article about the role of bitters in promoting digestion). I took about a dropperful of this before each meal. [Have just ordered the Digestive Tonic from Sacred Vibes and am excited to try it! Note: when ordering, it seems the shipping costs about $4.00 less if you order through the Etsy store -- I wish I had known this.]

11) probiotics -- I continued taking my 2 daily capsules of BioKult, which I've taken since starting the GAPS diet early in 2010 (Note: when starting any probiotic, you should always begin with a very small amount of the powder, released from the capsule, and increase gradually to a therapeutic dose to avoid "die-off," which is detox symptoms from pathogenic microorganisms dying off in the digestive tract.)

12) EPO (evening primrose oil) & EPO suppository -- begun at Jessi's (my doula) suggestion towards the end of pregnancy to support the production of healthy prostaglandins. Jessi also recommended that I insert an EPO gelcap vaginally every night to help my cervix get "ready."

13) yogurt application & probiotic suppository -- will write about this in a subsequent post!

Weston at one month

2012-01-08T23:31:00.001-05:00

My secret to successful breastfeeding--an easy tip plus delicious quinoa recipe to increase milk supply

2012-01-04T22:13:00.002-05:00

Two weeks after Weston's birth we had a rather scary weekend -- lots and lots of crying and fussing. No matter what we did, he just wasn't happy. This was quite a shock as we were used by then to having a VERY easy baby in the house. He would sleep for nice long stretches without swaddling or any other extreme measures, in the bed, in his swing, on a lap, etc. He would wake to nurse, be changed, and have a look around, and then he would fall asleep again.

After worrying about possible constipation, abdominal pain, or other hard-to-detect phantom problems that can drive a parent nuts, I finally determined into day 2 of this that he was HUNGRY! It seemed my breastmilk supply had dropped off sharply. And of course a hungry baby is a fussy baby. I think it's entirely possible that a fair number of fussy or "difficult" babies out there are just not getting enough milk, making them very cranky and hard to soothe.

Fortunately I remembered an important lesson from when Oliver was a wee one: you have to drink lots of fluids to make lots of breastmilk! [Now of course this is a very simplistic solution to a problem of low milk supply; there can be a myriad of reasons why a new mother would have difficulty breastfeeding or low milk supply, and in some cases this really can't be remedied (this would be a good time to try making a nutrient-dense formula at home). However, the first thing to look at is always diet (more on this coming later), and the second thing is fluid intake.]

I read recently that an average baby might consume 32 oz. of milk in a day! This would vary based on the baby's age, but it's safe to say that a nursing woman is putting out quite a lot of fluid on a daily basis, and in order to make that quantity of breastmilk it is imperative that she be drinking lots and LOTS!

I upped my intake of fluids dramatically by consuming about 14 oz. per hour on Sunday, and by that evening everything was A-OK. My beverages of choice: a 50/50 blend of coconut water and filtered water, chicken bone broth (homemade of course), raw kefir (also homemade), plain water, and herbal tea.

I also ate an extra serving of my special sprouted quinoa pilaf which has the effect of increasing breastmilk supply. Here's how to make it:

1) sprout quinoa (awesome instructions and photos here) -- I use 1 cup of organic whole grain quinoa from Bob's Red Mill, a quart-size glass Mason jar, and a special fine-mesh sprouting lid from Sprout People. (Actually, I do this in triplicate, with 3 jars and 3 cups of quinoa, which yields about 3.5 quarts of finished quinoa pilaf! I eat this every night before bed, so I go through a lot, and it does last very well in the fridge, but you may want to cut the recipe down to 1/3.)

After about 2 days you will have lots and lots of lovely little sprouts -- aren't they cute?

Not only are they fun to look at as they grow, they also are really really good for you! Quinoa sprouts contain all nine essential amino acids which makes them very special in the plant world. Quinoa was considered to be exceptionally nutritious to traditional Incas in Peru (where quinoa comes from), and was deemed especially important for nursing mothers. Quinoa is gluten-free and high in iron, and is actually a seed, not a grain, which is probably why it works great for me health-wise whereas actual grains do not. I also love how sprouting takes away that odd characteristic quinoa flavor that always made me steer clear of quinoa in the past.

2) melt lots of lard (about 1/2 cup if making the full recipe) in the bottom of a large pot.

If you're new to lard you may find the smell off-putting at first, but let me assure you the finished pilaf will be delicious. The lard will only lend a neutral succulence, not a porky taste.

3) saute 2 minced onions, several chopped carrots, and several chopped stalks of celery until they begin to soften. Dump in lots of curry powder, and a few pinches of sea salt.

4) add the quinoa sprouts and stir them around until they are just mixed with the veggies and melted fat.

5) Pour in 6 cups of homemade chicken broth (2 cups for each cup of dry quinoa you originally sprouted) and mix well. Bring to a boil and turn off the heat, allowing the quinoa to absorb the liquid and become fluffy. If you want your pilaf drier and fluffier, use a little less than 2 cups of liquid per cup of dry quinoa, and be sure to let it sit for a couple of hours undisturbed so it can absorb all the liquid. I don't mind my pilaf a little mushy, personally. Once it's finished to your liking you can add sea salt to taste.

Be sure that you let it cool completely before storing in glass jars in the refrigerator.

My preferred serving method is in a bowl of hot chicken broth, but this pilaf is also delicious warmed in the toaster oven (please, no microwaves!) and topped with either lots of raw butter, or plenty of grated raw cheese (or both!).

It's also wonderful as a filling for stuffed peppers or stuffed cabbage, with crumbled cooked ground beef or sausage added. You may want to experiment with other vegetables as well, such as tomatoes, bell peppers, or winter squash. (And of course, if you do not happen to be a nursing mother you should still feel free to indulge in as much quinoa pilaf as you like -- it's not going to have any undesirable lactation-producing effects. :)

Weston at four weeks

2011-12-31T22:58:00.000-05:00

Weston is 4 weeks old tonight! Such a cutie and such a delight. :)

We love liver -- and you can, too! Cashew-crusted chicken liver recipe

2011-12-31T22:45:00.000-05:00

Here is my special recipe for Cashew-Crusted Chicken Livers with Red Wine Reduction:

(makes 2 4-oz. servings)

Thaw 1/2 lb. of pastured chicken livers; remove all connective and fatty tissue and discard. Slice livers crosswise in 1/2” slices or in nugget-sized pieces. If the pieces seem really wet set them on a paper towel.

In a food processor, grind the following into a fine meal (watch this process carefully so you do not end up with cashew butter!):

1/2 tsp. unrefined sea salt
1 tbsp. dried oregano leaves
1/4 tsp. ground black pepper
1 cup of organic raw cashews (unroasted/unsalted), preferably soaked and dehydrated (you can do this yourself by following the recipe for crispy nuts in Nourishing Traditions, or buy already soaked/dehydrated cashews at www.WildernessFamilyNaturals.com)

Pour the meal into a shallow bowl for dredging.

In a large skillet, heat 1/4 cup pastured pork lard or other healthy fat of your choice until it shimmers (such as ghee or chicken fat--though lard gives the absolute best results). Dredge liver pieces in cashew meal and fry in hot lard over medium-low heat just until the outside of each piece turns from liver-colored to brown; since the pieces are small this only takes a few minutes -- it is very important not to overcook them as the characteristic liver flavor will become much more pronounced.

Remove the liver pieces from the pan and pour in 1 cup of dry red wine. Over high heat, bring the wine to a vigorous boil as you scrape the meat drippings and cashew crust from the pan. Allow the liquid to reduce until it is thickened, then pour over the livers. Add fresh-ground black pepper and unrefined sea salt to taste, and chopped parsley as a garnish if desired.

A cooking client recently described these as being "like candy" because they are so delicious! Oliver declares them "tasty and delectable" and will happily eat them every day for a post-nap snack.

*A few notes: use the same cashew meal blend for chicken nuggets (first roll in beaten egg, dredge in cashew meal, and fry in lard) -- your kids won't know they're eating something healthy! I like to make 2 cups-worth of cashew meal at a time and store it in a glass jar in the refrigerator so I have it ready any time I need it. While I'm at it I also make cashew butter which I use for the most incredible grain-free pancakes ever (recipe forthcoming).

With this recipe, you can make your New Year's resolution to eat more liver a pleasant and easy-to-achieve reality. Enjoy!

More on the benefits of liver:

Quite simply, liver contains more nutrients, gram for gram, than any other food. Liver should be sourced from grass-fed or pastured animals. All creatures store nutrients in high amounts in the liver, which makes it an incredibly nutrient-dense food. In summary, liver provides:

An excellent source of high-quality protein
Nature’s most concentrated source of vitamin A--important for fertility & growing babies
All the B vitamins in abundance, particularly vitamin B12
One of our best sources of folate
A highly usable form of iron (highest in pork and chicken liver)
Trace elements such as copper, zinc, and chromium (liver is our best source of copper)
An unidentified anti-fatigue factor (liver really is uniquely energizing!)
CoQ10, a nutrient that is especially important for cardiovascular function
A good source of purines – nitrogen-containing compounds that serve as precursors for DNA and RNA

How I beat postpartum anemia without iron pills

2011-12-30T16:47:00.001-05:00

It's not uncommon to become anemic postpartum -- in fact I wonder how anyone could avoid it since a good deal of blood is lost during birth and in the few days following. I was no exception and even without knowing my iron levels (7.8 as it turned out) I knew I was going to have to do something about my yellowish skin, colorless fingernails, and fatigue!

My midwife recommended a prescription medication called Multigen and at first I fully intended to take it. She felt it would be well absorbed and would not cause digestive difficulties the way that most iron supplements do. However, the side effects listed on WebMD included black tarry stools and constipation which is pretty standard for iron supplements of any kind, along with a host of other unpleasant possibilities. This is likely due to the fact that a certain type of undesirable bacteria in the gut really LOVE iron supplements and proliferate rapidly when fed this preferred food.

I've worked SO hard (through the GAPS diet and taking probiotics) over the past 20 months or so to balance my gut flora that I was really reluctant to mess things up. I looked up the iron content of various foods online and decided that if I could aim for around 70 mg daily it might do the trick. (Multigen provides 120 mg in a daily dose, and the RDA for iron is 18 mg for the average person, though this goes up for pregnant women. Since iron supplements are generally not absorbed well at all, the way food is, I figured I didn't need 120 mg daily.) Of course, it IS difficult to get this quantity of iron through food alone, but I had a special tool in my arsenal, bentonite clay, which I had been taking during this pregnancy.

Here is what I decided to aim for, on a daily basis:

4 oz chicken liver: 14.7 mg (turns out chicken liver is quite a bit higher in iron than beef liver)
4 oz beef: 3.6 mg
1 tbsp blackstrap molasses: 3.6 mg (I only took this once because the flavor was extremely unappealing for some reason)
3 tsp bentonite clay: a whopping 51 mg!

Also, I planned to cook as much as possible in my iron skillet. I didn't bother worrying about plant sources of iron since those forms are not as absorbable as the iron found in animal foods.

To take bentonite clay (sold under the Redmond brand, as Redmond clay) I simply put about an ounce or two of filtered water in a small teacup (it really helps if the cup has a rounded bottom on the inside so you can mix the clay better), then add 1 tsp Redmond clay and whisk thoroughly with a small wire whisk. (It's important to wash the whisk right away so the clay doesn't become horribly stuck.) Last -- send it down the hatch and follow with a few sips of water or another beverage, or a bite of food. I generally refrain from breathing through my nose while taking the clay water so that I don't taste it as much; it has a rather unpleasant chalky, dirty taste. Despite the taste and the small hassle of preparing the water three times a day, it wasn't all that difficult to increase my daily dose of clay from 1 tsp to 3 tsp, particularly since I was really motivated to feel better!

As a side benefit to taking bentonite clay on a regular basis, not only are you getting an amazing natural mineral supplement, but you will also experience really great digestion. In the past, people in certain cultures would carry a ball of clay with them and take a little every day, to avoid dysentery and other illnesses associated with consuming food or water that may have been contaminated. The clay has a special ability to bind to toxins in the digestive tract and pull them out of the body.

My next post will include my favorite recipe for chicken liver, which Oliver also loves. I'm happy to report that within a few days of my special regimen I was no longer pale and yellowish, and was feeling much better!

My HBAC (home birth after Cesarean) story

2011-12-24T17:23:00.000-05:00

This post is three years in the making.

Yep, three years!

And because it involves so much of my life and history of the past few years it's bound to be complicated (and long!), which is rather daunting, but I'm going to do my best.

A little background info to begin -- our first child, Oliver, was delivered by Cesarean one week after his due date, August 12, 2008. My water had been broken a full week by this time, though it was only a very slow leak so plenty of amniotic fluid was still available. Because we were planning a home birth, our midwife at the time allowed us to use the watchful waiting approach; she came to our home each day to listen to the baby's heart beat and make sure all was well. If we had been working with an OB and planning a regular hospital birth we would have been told to come in immediately and I would have been put on Pitocin to cause labor to start. Instead we tried every natural intervention possible during that stressful week spent waiting for labor to begin, including lots of acupuncture, enemas, castor oil (taken orally), walking, nipple stimulation, etc. It was not a fun week. When regular cramps finally started on day 7 I thought for sure labor was finally here -- but my midwife checked and told me I was only 2cm dilated. She could feel Oliver's head, which was nice and low, but she said it was tipped sideways. My time had run out. We all drove to St. Vincent's in her car while I tried hard not to cry.

After a few hours on Pitocin, with strong regular contractions (no epidural -- they didn't feel that painful to me) I still hadn't dilated past 3cm. An epidural to help me relax, with the view of encouraging dilation, didn't do the trick either, and as the OB on staff at the time was impatient for a resolution to my situation I was given a c-section about 7-8 hours after admission.

This was NOT the birth experience I had wanted. The hospital experience was one thing (I couldn't get any sleep, Hugo wasn't allowed to stay, I wasn't permitted to have Oliver in the bed with me, I was attached to IVs and monitors and could hardly move around, I passed a clot the size of my hand, I ate awful food, I could barely walk...the list goes on), but recovery at home was really tough. I had a hard time getting off my pain medication (Percocet), not so much because of pain from the incision but because I was probably very dehydrated and anemic which made me ache all over. I was extremely emotional and told Hugo I felt like Oliver was sucking the life out of me. Those were my exact words, said about a newborn baby I adored! I can barely remember the first few months of Oliver's life in this world; I remember being in a haze and feeling depressed.

Oliver was a very hard baby to soothe so the first few months were also difficult from a parenting standpoint; I have since realized that he probably had lots of tummy aches ("colic") because he liked pressure on his belly. Many factors would have contributed to this: c-section birth (which doesn't allow the mom to pass on microflora from the birth canal, which establishes the first colony of healthy bacteria in the gut); all the antibiotics and drugs I was on during the hospital "labor," operation, and recovery; and the Hep B vaccine he received in the hospital before we knew better than to vaccinate.

I knew I didn't want a repeat performance if we had a second child, though VBACs (vaginal birth after Cesarean) are not the norm. When working with an OB, it is very common for an initial c-section to more or less doom a woman to a second. I planned that we would try again for a home birth next time, but felt helpless about how I could bring about a better result down the road.

A clue to how I could improve my chances next time came in a chance conversation with a wellness coach who is a self-made thyroid "expert." She informed me that my inability to dilate during labor may have had something to do with the Synthroid I was on, which is a synthetic thyroid hormone medication given to people with low thyroid function. (I read recently that this is one of the top three medications on the market with record numbers of women taking it. Low thyroid function is a HUGE and rampant problem today, and many more people have thyroid issues that are not detected by medical tests.) I decided that if there was any chance at all that the medication had interfered with my body's ability to go into labor and deliver a baby naturally then I simply had to get off it, though the endocrinologist I was seeing laughed at that idea. In her opinion (and this is the standard medical view) people don't get off thyroid medications; they stay on them for life. I really have no idea if Oliver's head position was the problem, if the medication interfered, or if the hypothyroidism itself was the real issue -- maybe it was a combination of all three factors, or maybe it was something else entirely.

Three months after Oliver's birth the work of the Weston A. Price Foundation came into our lives. I had read the book Solved: the Riddle of Illness to try and understand my thyroid issues, which was the first source to tell me that soy foods are bad for the thyroid and so are birth control pills. I cut out soy (which I had been consuming heavily as a vegetarian) and resolved never to go back on the pill. But that meant finding another method of birth control. My midwife recommended I read The Garden of Fertility, which teaches the Fertility Awareness Method, and it was there -- in that marvelous book -- that I first read about the research of Weston Price, and learned that traditional animal foods are essential for fertility, healthy babies, and overall good health. I spent the following year gradually and completely changing my diet, and by the following summer (only 10 months after I began this regimen) I was unable to tolerate any thyroid medication and stopped taking it. My symptoms did not return. (I was tested twice during this pregnancy and showed no thyroid problems.)

My story of raising Oliver from 3 months of age on traditional foods (first through breastmilk of course!) has been the subject of this blog, and if you've been reading along for any length of time you know about all the things that traditional foods and the GAPS diet have helped us with. [But just to recap: the health issues that were resolved by switching to a WAPF-style traditional foods diet included thyroid healing, improved immune function, better moods, blood sugar balancing (I had been severely hypoglycemic on a regular basis prior), relief of joint pain from past snowboarding injuries, and improved digestion; I also stopped ever having headaches. Later, after going on the GAPS diet, which is based on traditional foods but eliminates starches and sugars (with some exceptions), I effortlessly lost 8 lbs. of undesirable weight, the hair I had lost post-partum grew in with a vengeance, I stopped ever getting sick, my skin cleared entirely, my digestion improved even more, I saw my fertility cycles improve almost immediately, and I stopped having any premenstrual symptoms or cramps. I also found that I never felt even a hint of a "down" or depressed mood any longer.]

Now on to birth #2! (Interesting how I feel SO much happier as I commence writing this second part!)

Our midwife for Weston's birth was Joan Bryson, of Community Midwifery in Park Slope (Joan is pictured below, but this is an image I found online, not a picture of her with baby Weston). She works with Ellen Razgaitis, also a lovely and caring midwife who provided prenatal care along with Joan, but Joan was the one at the birth. Our doula, Jessi Bonilla (contact me for her info!), also provided amazing care, as well as placenta encapsulation services (read about the benefits here). Shara Frederick, birth assistant, doula, and childbirth educator was at the birth as well to assist Joan. I had never met her before, but was immediately comfortable with her and appreciated her help so much. [To learn about her services and fantastic array of childbirth preparation classes please visit Shara's website.]

My water broke early this time, too. Thursday night, December 1, I started a slow leak again, though there was more fluid initially than last time. I went to bed, confident that labor would begin during the night. I had been feeling Weston's head pressing down on my cervix for a few weeks, and some cramping as well. Instead, to my disappointment, I got a solid 9 hours of sleep.

The following morning I spoke with Ellen, Joan's partner. She recommended I see an acupuncturist to get labor going and gave me the name of a practitioner she often refers patients to. I went in for an appointment, but no dramatic changes occurred. I think Ellen and I spoke again that evening, because I remember feeling quite anxious and worried. She had mentioned that I should go in for an ultrasound to check the amniotic fluid level on Monday but I felt certain that simply setting foot inside a hospital would ruin my chances for a natural delivery. I remembered all too well the feeling of absolute disempowerment that overwhelmed me when I entered St. Vincent's on August 11, 2008. I was anxious for labor to start naturally!

I decided to call my friend Rachel Koenig, of Aurora Healing Arts in Park Slope, and see if she had any Saturday openings. Rachel had been referring clients to me for traditional bone broth for about a year, as well as sharing my cooking class flyers with her patients. She has been an incredible blessing in our lives, ever-generous in word and deed, ready with uplifting words, smiles, and expressions of appreciation and comfort. I had intentionally not asked Rachel for treatment before because I had a feeling she would be too generous -- and I was right. She drove into Brooklyn on Saturday (12/3) to give me an acupuncture treatment in the comfort of my bedroom, well before her shift began at her office, and she offered to drive in on Sunday to treat me again if I needed it. When I asked how I could pay her, she said, "how about with a hug?" Best of all, she provided the reassurance I needed that all would go well with this delivery. I had never been treated by Rachel before, but by the end of our session I was convinced that she has a special gift. It turns out that she practices a classical form of acupuncture that she learned "underground," by studying from a master healer, before acupuncturists received licenses and formal schools of TCM and acupuncture were established in the U.S. A large part of what she does during an acupuncture session is feeling the patient's pulses, which tells her a great deal about their qi (chi) and overall health; it is because of what she observes in this way that she prescribes bone broths, which are healing and strengthening.

Rachel provided so much encouragement to me during our session -- she told me my pulses indicated that I was healthy and strong, without anemia or any other condition that would sap my strength. She said that the thyroid is a master gland and the fact that mine had recovered was a huge indicator that I had regained my health and was strong now, in a completely different place than I had been at Oliver's birth. She also told me how the acupuncture I had before Oliver's birth didn't work because my qi wasn't strong enough to pick up the signals it was sending to my body; as she described it, acupuncture provides a signal for what your body is supposed to do, but you have to be able to take the signal and carry on with it yourself. I have no way of knowing or measuring what either the first or the second session of acupuncture contributed to the birth outcome this time -- but I do know that her confidence and encouragement were exactly what I needed to relax and stop worrying. As Rachel told me, if you're worried and fearful your body can't produce oxytocin, which is needed for contractions!

Next was castor oil, which when taken internally is supposed to cause diarrhea after a few hours. This stimulates uterine contractions through the action of prostaglandins (I think -- not quite sure how exactly this works). At 3:15 that afternoon I took 2 oz. of castor oil in 2 oz. of fresh-squeezed orange juice and went back to organizing the bedroom and going through boxes of clothes to give away. By 5:30 I was having regular cramping, and at 7:30 the castor oil finally kicked in and started doing its work on my intestines. I was sitting on the toilet when I heard (or maybe felt) a "pop!" and saw a little bloody discharge. Suddenly the cramping was kicked up several notches; I called Joan and Jessi to give them a report. Just a few minutes later I was in the midst of painful contractions, which mixed with the intestinal cramping to make for a very fun early labor experience! Hugo began blowing up the birth pool and got Oliver packed up and sent off with our wonderful babysitter, but it wasn't long before I needed him with me full-time, so that I could grip his hands during contractions, which were now less than 2 minutes apart. He managed to call Joan and ask her to come over, but by the time she got there, around 8:40, I was fully dilated and still frozen on the toilet. It seemed the only position I could conceive of being in. The contractions were so intense and painful that I couldn't move or breathe -- in between I managed to tell Hugo how horrible the pain was and that I wasn't sure I would have done it this way if I had known! Labor came on so fast -- which can happen with castor oil -- that I didn't have time to build up endorphins which typically provide at least a little help with the pain of natural childbirth.

Joan managed to pry me off the toilet and get me set up on her brand new birth stool, right outside the bathroom door. I am so grateful that she had that birth stool with her, or I would have had to give birth to Weston on the toilet! It was really the only position I could manage. By now I was pushing, though it feels wrong to even say "I" was pushing since it was completely involuntary; I felt like I had no strength in my legs to brace myself with, and no ability to actively control anything that was happening. My body was entirely taken over by these incredible surging waves that made me feel like I was going to throw up, poop, and give birth all at once, while emitting awful involuntary groans. What an experience!! Joan propped up a hand-held mirror for me on the floor so I could see Weston's head emerge, and that was the only thing that offered some help to me in those 30 or so minutes of pushing.

Weston was born at 9:16pm, just an hour and 45 minutes after labor had really begun. The placenta wasn't delivered until an hour later, and the cord was allowed to continue pulsing that whole time, which is why he has such red skin -- all that extra blood! Jessi drained and prepared the placenta so she could take it home for encapsulation, which involves dehydrating it, grinding it, and putting the powder into capsules for me to take (to help balance hormones after birth, encourage milk production, promote healing, and boost mood). I was thrilled to hear Joan report that at most I could use 1 or maybe 2 stitches; the tearing was very minimal and since I wasn't in pain I opted out of the stitches.

I had just made a pot of oxtail broth and removed the meaty bones from the pot before labor kicked in, and after I got settled in bed I enjoyed delicious oxtail meat and a mug of broth while Hugo held Weston -- what a fabulous postpartum meal!

My milk seemed to come in immediately; I could hear Weston gulping it down! That had taken about 5 days to happen after Oliver's birth.

That night we slept with Weston between us, then spent the following day relaxing and enjoying time with our new little one. Oliver came home in time for dinner, a wonderful pastured chicken that Hugo roasted and served with mashed potatoes and salad. I was well enough to get up and make the dressing myself, and the next day I made fermented vegetable medley and chicken liver pate!

Weston has been a fairly easy baby, preferring to spend his days and nights alternating between nursing and sleeping. He is easy to soothe, and growing very well.

In a follow-up email Shara wrote, "It's not often that women just give birth to their babies (with no help, intervention, or intrusion) but that's what you did. Joan, Jessi, and I were just there in case you needed help."

All in all this has been an extraordinary experience. What a beautiful blessing our two boys are!

Weston day 2

2011-12-05T16:11:00.001-05:00

- Posted from my iPhone

Weston has arrived!

2011-12-04T01:19:00.001-05:00

Weston Hugo Corvera was born at home at 9:16 on 12/3 after an incredibly fast labor. Welcome, Weston!!!! :)

- Posted from my iPhone

Does your toddler need a multivitamin?

2011-11-26T19:18:00.001-05:00

A friend of mine texted this question to me recently. She said sometimes her 3.5-year-old barely eats anything in a given day and that even though her daughter is getting cod liver oil and some desiccated liver she is worried that maybe she should add a food-based multivitamin or multivitamin beverage of some sort.

I am very anti-multi so I never recommend them or other laboratory-made concoctions (even the supposedly best ones that are "food-based"), since supplements are not well absorbed and may actually upset the delicate balance of minerals and vitamins in the body. For example, supplementing calcium will negatively affect magnesium levels, whereas if we get our nutrition from high-quality foods grown or grazed on fertile soil we will get the nutrients we need in the correct balance.

I consider high-quality fermented cod liver oil to be the best multivitamin you can give your kids, along with a nourishing traditional-foods diet, that includes foods like the following:
-raw cultured dairy from grass-fed/pastured animals
-natural animal fats (like raw butter & cream, pastured lard, tallow, and chicken fat)
-grass-fed/pastured meats always eaten with the fat (skin, pan juices, etc.)
-eggs from pastured organically-raised chickens
-organ meats from grass-fed animals (VERY important!)
-wild-caught seafood of all kinds (depending on your child's preferences)
-bone broths made at home the traditional way
-high-quality plant oils (coconut oil and extra-virgin cold-pressed unfiltered olive oil)
-lactofermented vegetables and beverage tonics (like sauerkraut and beet kvass)
-vegetables of all kinds, prepared in ways that maximize digestibility (avocados are especially good)
-limited fruit (emphasizing high-enzyme ones like papaya and very ripe banana when possible)
-and nuts/seeds/beans/whole grains according to the child's needs and digestive capacity

(As parents we are always told that fruits and vegetables are the best sources of nutrients for our kids, but they lack the fat-soluble vitamins A & D needed to ensure proper absorption and assimilation of the minerals in our diet. Think of it this way: a cow needs to consume 50 lbs. of grass to produce 1 cup of raw milk -- so which is more nutrient-dense: raw milk or plant matter? Think of all the gardens full of salads we would have to chew our way through to get the nutrition found in, say, a few ounces of liver!)

But even if you're following these dietary principles, what happens when your child's appetite or eating patterns just aren't giving her everything she needs? Here is a simple way of dealing with this problem:

1) Cut the grains. Most kids will willingly eat grain-based foods before the more filling and nutritious meat or eggs on their plate. Even whole grains provide a real spike in blood sugar (not a good thing), and gluten-containing grains that are poorly digested (a very common occurrence in our current generation of kids with compromised gut flora) can actually have an effect on the brain similar to morphine! For these reasons grains tend to be highly addictive, for kids and adults alike.

The same goes for fruit, potatoes/sweet potatoes, and milk (yes, even plain grass-fed raw milk). Children will happily fill up on fruit, potatoes, milk, and other naturally sweet and starchy things if given the choice. (Obviously foods like chocolate milk, juice, and any other sweet foods and beverages should be OUT as well.) Some kids will even fill up on nuts, seeds, and trail mixes, so just watch your child's eating patterns and be aware that these "healthy" foods can be difficult to digest and high in phytates, which can chelate minerals out of the body. For a child who isn't eating very much, high-quality animal foods are the ones to really emphasize since they provide nutrients that are easily absorbed, along with enzymes when they raw or lightly cooked (like runny egg yolks or rare steak).

It may take a few days of cutting out grains, potatoes, unfermented milk, and fruit before your toddler's appetite for the really nourishing foods returns, but that's okay -- rest assured it will happen!

2) Once you've followed step one, you need to focus more on behavioral adjustments to your toddler-feeding style. Here are a few things to try:

KEEP A FOOD JOURNAL -- this way you can keep track of what your child is actually consuming, as well as improvements and daily progress
SET REGULAR MEAL TIMES -- if possible, focus on when your child is hungriest and capitalize on those opportunities! If he isn't hungry until 10, have breakfast then. If she really works up an appetite at the playground, have a quick and nourishing dinner ready at home. If your schedule requires that you set meal times at less-than-optimal hours then just be consistent, follow the last step listed here, and your child will gradually adjust.
BE THE ADULT -- Remember that YOU are the parent! Therefore you get to decide ultimately what your child will be allowed to eat and in what order. Offer the smoked beef sausage first, then the organic apple slices, not both at the same time. Make rules about eating times, and stick to them. If your child wants to play instead of eating, make it a requirement that she first eat something. To get your little one to take cod liver oil, offer it as a prequisite to dessert, which should ideally be somewhat nourishing as well (like 1/2 apple baked with cinnamon and served with raw cream, or 1/2 banana sliced into raw cream, or a simple butternut squash custard).
NO SNACKING -- including beverages! This is an important thing to remember since many kids can eat small snacks throughout the day and never really get hungry enough for a full meal.

3) If all else fails, or even if you just want to add a really nourishing and appealing daily snack or meal replacement, try a Super Smoothie! I use some combination of the following, always making a conscious effort to emphasize the cream and egg yolks:

raw milk kefir (1/3 cup)
raw milk yogurt (1/3 cup)
raw fresh or cultured cream (1/4 cup)
2 or more raw egg yolks (from pastured hens)
1-2 tbsp. prepared coconut cream (optional--I like Let's Do Organic brand, which I prepare by mixing thoroughly with hot water, then store in a glass jar in the fridge so I can easily scoop some out)
a little fresh fruit, like half a banana (should have lots of brown freckles so the starch has been converted to sugar) or some super-ripe mango flesh; if your child is used to more sweetness you can start with more fruit and then gradually decrease the amount you use
and of course if your child tolerates it you can even add ripe avocado, bee pollen, cod liver oil, or any other super-foods you like! (please no protein powders or other non-foods, though)

4) Special cases -- for a child who is eating a balanced diet like I have described here and simply not thriving the solution is not to add a bunch of supplements, but to work on restoring digestive health so that food is properly digested and nutrients are absorbed. I highly recommend reading the book Gut and Psychology Syndrome to really understand your child's digestion and how best to feed him or her, as well as effective ways to balance and restore digestive health and gut microflora.

Fertility workshop announcement

2011-06-13T23:38:00.000-04:00

Fertile Bliss, Inc. Presents a

Red Tent Fertility Wellness Workshop

For women who are looking for a sense of community and tools to empower them through their journey towards motherhood.

Have you been trying to get pregnant?

Have you considered alternative methods to enhance your pregnancy possibilities?

Are you interested in learning different ways to support and help you as you go through this process?

If so, come to the Red Tent Fertility Wellness Workshop.

You will learn helpful fertility-enhancing tips, receive a robust gift bag, nutritious snacks, the opportunity to connect with like-minded women and a chance to win free services, jewelry from Schwa Designs and Circle + Bloom CDs.

Presenters:

Erin Hessel of Esema Healing Arts (http://www.erinhessel.com/) an acupuncturist and doula will provide insight into fertility acupuncture techniques and strategy, as well as reproductive wellness tips such as fertility cycle charting.

Tracy Toon-Spencer of Fertile Life, Inc. (http://www.fertilelifenyc.com/) a yoga instructor and mind/body coach, will lead a gentle, restorative, fertility yoga class and offer mind/body techniques to aid in relieving stress.

Pardis Partow of Hummingbird Healings (http://hummingbirdhealings.com/) an intuitive healer/coach, Reiki Master Teacher and medium, will teach self-care methods to help maintain a healthy, spiritually balanced life, as well as information on Reiki and other healing modalities.

Hannah Springer of Earth Body Balance (http://www.earthbodybalance.com/) a renowned traditional foods nutritionist, will provide comprehensive pre-pregnancy nutrition education, as well as a packet of fertility recipes and resources.

June 18th, 2011

9:45am-3:00pm
Om Factory Yoga Studio
265 West 37th Street at 8th Avenue, 17th floor

$75.00 in advance (until June 15th ) via PayPal
$100.00 – after June 15th
~Space is limited so book early~

Questions and/or RSVP: Fertileblissnyc@gmail.com
Payments via Paypal.com: Fertileblissnyc@gmail.com

Question about thyroid health & blood sugar balancing

2011-05-10T18:03:00.002-04:00

"I attended one of your workshops a few weeks back and would like to thank you for your effort and bravery for sharing your knowledge on traditional foods. I knew a few things about traditional foods from a friend who introduced me to your workshop, however your power point presentation brought it to much greater detail. You sold me on the story when your thyroid and blood sugar levels are normal within 1 years time frame. I am only 24 years of age and have hypothyroidism along with a borderline blood sugar level of 1.79 (Awkward because i lost 60 lbs within the past 2 years from heavy running, and a brown rice, low sugar diet). Is it okay for me to ask you how did you lower your blood sugar level? I'm really concerned about getting diabetes and slowly changing my diet now. There is a lot of contradiction between blood sugar levels and alcohol/caffeine. How do you feel about high blood sugar levels with alcohol/caffeine? Thank you very much."

Thyroid healing and blood sugar balancing are intricately related as the thyroid controls insulin production. To completely heal your body it is important to follow a low-carbohydrate diet where consumption of foods like starches (potatoes, beans), grains (such as rice, even brown), sugars (sugar, honey, etc), fruits, and even fresh milk (which is relatively high in sugar) are strictly limited. This means that you need to emphasize bone broths, meats, seafood, eggs, cultured/fermented dairy (cheeses, yogurt, etc.), fermented veggies, non-starchy vegetables of all kinds, traditional fats, nuts/seeds, and very small amounts of starches, grains, and low-sugar fruit (such as berries and sour apples). Everything you eat should be as unprocessed as possible and from the best sources-- grass-fed meat, raw dairy, etc. Of course this is easier said than done! But it is doable and will have a tremendous effect on properly nourishing your body so that it can come into balance. This is always the first step with any health condition; the body (especially of a young person!) has great potential to heal itself given the proper building blocks.

It is also important to look at beverages (alcohol and caffeine) as well as medications you may be taking. Alcohol and caffeine are absolutely terrible for the thyroid and for blood sugar levels because 1) alcohol turns into sugar in the body, while also providing highly toxic effects from the alcohol, and 2) caffeine stresses the adrenal glands (which are closely related to the thyroid) and will lead to the breakdown of many body systems over time. Caffeine has a very big impact on blood sugar as well since your body can go into panic mode when a caffeine kick is over, and end up with very messed up blood glucose levels.

Easy healthy(er) OJ

2011-04-30T00:00:00.001-04:00

Thanks to the comment quite a while back from a reader, I recently decided to try fermenting my own fruit juice. I don't like straight fruit juices as they are incredibly sweet and give me a blood sugar spike, but lately I have been wanting some new beverages to switch things up a little.

So I bought a big bag of juicing oranges and used my little electric juicer to squeeze out a couple cups of fresh juice. Then combined this with a few pinches of unrefined sea salt, and a generous amount of raw milk whey (about 1/2-3/4 cup for a little over 2 cups of juice).

Shake it up in a mason jar and let it sit on the counter for a few days until fizzy and soured to your liking. I think this makes a great non-alcoholic mimosa to enjoy with a weekend brunch at home--or any time you like! Treat yourself to a little at a time from a special glass, and enjoy the health benefits of fermented juice without overloading on sugar. This can also be diluted to taste.

A few notes: if using citrus, try to get organic since there are some particularly toxic pesticides used on conventional citrus. And of course be sure to wash the fruit well before cutting or juicing it.

- Posted from my iPhone

Delicious breakfast update

2011-04-28T18:04:00.001-04:00

Yesterday and today Oliver and I enjoyed yummy sprouted spelt sourdough toast from my dear friend Julia, with butter and poached eggs for me, and butter and chicken liver pate for Ollie.

Also, chicken broth to ensure proper digestion of the bread (as you may know, we have both been off grains since last year), plus pastured bacon, lactofermented vegetable medley and beet kvass. Cod liver oil and butternut squash custard topped with raw cream finished off this yummy breakfast.

- Posted from my iPhone

Rice cereal: a good first food for baby?

2011-04-27T19:57:00.004-04:00

A recent question on an online parents' discussion board was about which brand of rice cereal to introduce to a 5 month old son exclusively on breast milk. I answered with the following response:

Contrary to current practices and ideas in the U.S., rice cereal is generally not a good first food for babies as they cannot digest it properly. For starters, it causes a spike in blood sugar that is very unhealthy for babies (even the brown rice varieties). But even more problematic is the fact that little ones don't produce salivary amylase for digesting starches until their 18-month molars come in -- and sometimes teething is delayed, so it is actually best to wait until 2 years to introduce starchy foods and complex sugars. It may seem like poor digestion of starches is not a huge deal, but it is because improperly digested starches and sugars will hang around in the baby's gut, providing excellent food for pathogenic microorganisms. This can greatly upset the delicate balance of digestive microflora in the baby's system, which can cause many problems either immediately or down the road. The proper balance of digestive microflora is crucial for 1) good digestion, 2) proper absorption (and synthesis) of nutrients, 3) healthy immune function (including combating pathogens that come into the body via the mouth), and 4) elimination of toxins. Starting babies on rice cereal is a good way of getting them on a pattern of expecting blood-sugar spikes, and will often lead to cravings for refined carbohydrate-heavy foods (pasta, bagels, cereal, bread, crackers, etc.).

If baby is satisfied and growing well on breastmilk there is no need to introduce any other food until about 6 months, when it's a very good idea to add some iron-rich easily-digested foods to baby's diet (breastmilk is low in iron and baby might need some more around 6 months -- however, some babies' iron stores will be fine until 9 months or even longer on a diet of nourishing breastmilk from a healthy mother). An excellent example, which traditional cultures from around the world have taught us, is a small amount of pastured/organic liver from chicken or beef. This can be simmered gently in broth and mashed with a little unrefined sea salt (high-quality unrefined sea salt aids the formation of glial cells in the baby's brain! look for Eden, Remond, Celtic, and Himalayan brands at the health food store or co-op). Liver is a traditional food eaten by cultures around the world for a very long time indeed, and has the benefit of being easily-digested by little ones since they are equipped to handle nutrients that more or less mimic the nutrient profile of breastmilk: animal-based fats, cholesterol, protein, and the milk sugar galactose (found in breastmilk and in properly-cultured yogurt). It is richer than any other commonly-consumed food in many nutrients important for baby's growth and development (vitamin A, vitamin C, easily-assimilated iron, all of the B vitamins including folic acid, CoQ10, trace minerals, etc.). It is important to get high-quality liver; the co-op carries pastured chicken liver, and Whole Foods has organic. Let me know if you need more help sourcing. I should also mention that it worked well for us to introduce small bites of pre-chewed food at around 9 months (which is when our son was finally interested), which has the benefit of already being slightly digested. Many animals/birds, etc. (and of course humans from other cultures) use this method and it works quite well -- easy, quick, much less work, and better for the baby. Again, you would simply focus on foods that are highly digestible for the child: animal protein, well-cooked non-starchy non-fibrous veggies (such as winter squash, zucchini w/no seeds or skin, etc.), bone broths, etc.

Another highly nourishing first food is gently-cooked egg yolk (soft, but not runny) from a pastured/organically-raised chicken, also seasoned with a small amount of unrefined sea salt. The special long-chain fatty acids in the yolk will be highly nourishing for babies and aid in brain and neurological development. The whites should not be introduced until after the age of 1. As with all new foods, go very slow and introduce only a taste at first, then a little more each day. Many babies need time to adjust.

There are other excellent first foods I could recommend, but will leave it at this for now. Good luck with your feeding adventure!

Could Oliver be any cuter?

2011-04-26T23:46:00.001-04:00

Just a few recent pictures... :)

- Posted from my iPhone

A recent response to a few questions

2011-04-05T17:13:00.001-04:00

Q: Hi Hannah, it's so incredibly helpful to hear of a REAL LIVE PERSON who is doing this, and feels great! I get so inspired when I read the books...but then, living it is hard when you are so going "against the grain." And it's really reassuring to read that you gradually made changes over a year. I start thinking about cutting out sugar and flour and I get very nervous... I'm very passionately anti-dieting and I don't do well with rules. and so I worry I will just rebel. But if they are just guiding principles, I don't get so nervous. Was it hard for you to make the changes? Do you have to commit to 100% compliance at some point? I also worry a lot about feeling very restricted in terms of being able to eat out or at friends' houses.

What does GAPS stand for? And what made you decide to take things a step further? (certainly all the benefits sound amazing!)

A: I wouldn't recommend cutting out all flour and sugar (or sweeteners) cold turkey, unless the person had some really serious health issues that needed to be addressed immediately (for example, doctor wants to put them on medication for diabetes, or ongoing yeast/candida issues in a pregnant woman, which can cause major problems for the baby -- yeast in the gut and on the body is fed by anything starchy and sweet, just FYI).

I first switched to raw milk, pastured eggs, and grass-fed meats. I also added in the cod liver oil, and stopped using canola oil. A while later I added in pastured pork lard as a major cooking fat, and stopped using olive oil for cooking (I use it for dressings/toppings). I also committed 90% to whole wheat flour, and gradually learned to bake with it in ways that render it more nutritious, and same thing with other whole grains. I also switched completely to natural sweeteners (like unrefined sugar, raw honey, and locally-produce grade B maple syrup), which is really not much of a sacrifice! :)

Over time I realized I had to stop eating sugar and even large amounts of natural sweeteners. The first big wake-up call was when I came down with a really nasty cold after eating sugar over Thanksgiving when I hadn't been eating it for a while; the second time was after I got a bad flu after eating a cupcake someone brought over to the house. I really didn't want to stop eating white pasta (I LOVE homemade mac 'n cheese!) or sugar or flour...but I really had to because I was getting sick. Lots of people can eat this stuff "with impunity" (so they think) and not get sick immediately or have other issues. I realized, though, that my skin would get pretty bad (acne) when I ate sweets or white flour, French fries from restaurants, etc. Gradually I just didn't want to deal with the health issues or acne anymore and got really serious about my diet. Also I was really motivated to get off the thyroid medication, so there was that as well. I didn't go on the GAPS diet, though, until much later, and that is the more extreme diet which involves cutting out starches, grains, and everything sweet for a period of time. Fruit is allowed on GAPS (following a certain protocol), and most people eat it. I did up until this winter when it seemed my skin got extra sensitive to anything sweet in my diet; I suspect with better weather and outdoor exercise it will be a different scenario (last summer I was eating a locally-grown peach a day with cream and having no issues; I also had raw honey in my regular diet). For women who have hormonal issues, though (irregular periods, PCOS, acne, PMS, fibroids, benign breast cysts, etc.) it is important to know that sweet and starchy foods (and alcohol) even in small amounts can have a serious negative impact. (When I first went on GAPS I had the first pain-free period of my life with no cramps or moodiness--it was amazing!! There can be big improvements really fast with dietary changes.)

I am not the type to "rebel" just for the sake of rebelling, but I've had many many occasions of eating foods that I knew wouldn't work out so great for me....and then suffering the consequences. There are many foods and drinks that are simply really terrible for us -- that 99% of us are eating on a daily basis! -- and this is just a fact of our biology and culture. And so I have -- with a certain degree of sadness -- decided that I would rather be healthy, energetic, and not on medications of any kind than eat whatever I want. Even though to other people it looks like I eat a crazy diet, and am super-sensitive to what I eat (which I am). One of the things I have learned that's pretty interesting to me is that the more quickly you react to food that doesn't work for your body, the healthier you are. One example: my son had some processed chip/cracker things at a social event (which he LOVED) and had a complete meltdown 15 minutes later, sobbing and sobbing and acting completely unlike himself. A friend told me this was a sign of healthiness actually, since he reacted so quickly.

There is of course a downside to being sensitive -- it means you can't eat the bakery cake at your friend's birthday party (though you could make your own alternative cake for a family member's party)....or snack on a pastry at the coffee shop....or grab a bagel for breakfast when you're running late. Maybe you can't even tolerate alcohol anymore (because after all, alcohol becomes sugar instantly in the body, not to mention its other toxic effects). There are times when it totally stinks to eat differently than other people, I won't lie to you. But I have become convinced that most people are having reactions to food that they are simply not tracing to their diet -- for example, waking up one day and having no energy, or feeling really depressed all of a sudden. Or allergies that get worse every year. Or a yearly date with the flu. Or unexplained digestive issues. Or problems sleeping. Or nasty headaches on a weekly basis. Or -- heaven forbid -- cancer, heart disease, diabetes, and other "chronic" disease. I also believe firmly, from what I have read and observed, that even if we do not manifest outwardly visible signs of our body's distress from what we're feeding it, there is a serious amount of aging and cell breakdown going on at a cellular level....which can eventually lead to the dreaded diseases we would rather not talk about (cancer, Alzheimer's, neurological disorders...the list goes on).

The most important reason for me to stick with my current healthy diet is Oliver. I need to be 100% on the ball every day to be a good mother and balance working from home and parenting responsibilities; I can't afford the time (or money!) lost while lying sick in bed. (In the past, I used to be a regular at that!) Also, I don't want Oliver to go through the illnesses and discomfort I went through, ranging from the back-to-back infections I had as a child, to the regular bouts of diarrhea, to the extreme moodiness, to the feeling I can remember of just having NO energy, to the 5 awful years of teenage orthodontics, and the painful wisdom tooth extraction and fillings for my "genetic" cavities. I am so committed to him being healthy, and I know that (according to the research of Weston A. Price) people can really truly escape these problems and develop in a completely healthy way. This involves having really good nutrition and all the important nutrients that are essential to development, optimal learning, immune function, and more. Because children don't eat a lot of food, and because their instinctive tastes for nourishing food are easily turned aside by sweet and starchy things (which give them a blood sugar "high") it is really important to start them out right from the beginning. Down the road they will eat foods in restaurants and on play dates and at birthday parties that aren't on their "normal" diet, and they will be able to cope with it because their bodies will be strong and healthy. You are in the perfect position to do this since your baby hasn't been born yet!

Re: your question--GAPS stands for Gut And Psychology Syndrome. There is information at GAPSdiet.com and in the book by the same name (I highly recommend it!). There is a new edition available; it's expensive and you have to order it online, but it's a book to go back to over and over because it is so revealing about digestion and health and all the issues so many people and kids are dealing with today). The GAPSdiet.com website also has some sections on pregnancy and feeding babies that I think are very good, even for people who don't have problems on the GAPS spectrum (such as autism, depression, yeast overgrowth, etc.). I didn't have any of the GAPS issues myself, but I went on the diet because my son had undigested food in his stool and was becoming addicted to wheat and dairy...and both of us have seen amazing benefits. He is such a healthy little boy -- he has had two minor colds in his life -- and he learns like a sponge (he sings the alphabet song at age 2.5, and not because anyone drilled it into him!) and has incredible energy and pink cheeks, and irrepressible zest for life. It's so rewarding and thrilling to see him so healthy and strong and cute, when so many children are listless and prone to infections, or just not that energetic or happy. Food makes such a huge difference for kids.

I have gone on at length -- sorry you have to read a novel here! I wanted to convey that yes, it is a trade-off (though lots of people who eat this way can have occasional treats and don't seem to have the strong reactions I do -- everyone is different), but if you realize this and can make a decision based on what you want for your life and health then you are way ahead of most people.

Really easy steak

2011-03-17T21:00:00.001-04:00

No grill? No problem.

No marinade? No problem.

No steak sauce? No problem!

All you need to make this easy and delicious steak recipe is a good grass-fed steak (or two), some lard, salt, pepper, and my secret ingredient: garlic powder.

I like NY strip steaks from Raindance Organic Farm, but unfortunately Siobhan sells out fast. You could use delmonico, tenderloin, T-bone, or Porterhouse. Grass-fed sirloin can be a bit tough, but it depends on the age of the animal, etc.

First, heat a few tablespoons of pastured pork lard in a skillet over medium-high heat. Remove the steaks from their packaging, setting aside any blood from the wrappings, and dry the steaks very well with a few paper towels.

When the lard is hot and shimmering, lay the steaks in the skillet. Sprinkle with plenty of unrefined sea salt, fresh pepper, and garlic powder. Cook just a few minutes (unless the steak is very thick), then flip and repeat with the seasonings. The steaks will have a bit of a crust if they are nice and dry when you put them in the pan.

If you like your meat rare, be sure to cook the steaks only for a couple of minutes on each side. Remove them from the pan, turn off the heat, and add the blood to the pan. Stir the pan juices and coagulated blood and pour into a small pitcher to serve over the meat.

Serve with roasted acorn squash (cut in half across the middle, scoop out the seeds, and bake at 375 til a knife pierces the squash easily, about 45 min; bake face down in a glass pan with about 1/2" water in the bottom). Fill the squash with plenty of butter and serve with the steaks, and a lactofermented veggie condiment, like Ginger carrots.

I like to follow a meal like this with a small bowl of chicken broth.

Enjoy!

- Posted from my iPhone

A favorite weekend breakfast

2011-02-20T10:48:00.001-05:00

Grey sole fillets cooked on low heat in lots of butter and lemon juice--

...topped with freshly made guacamole: one ripe avocado, juice from one lime, a few tablespoons of diced tomato, and chopped cilantro and sea salt to taste--

Mash thoroughly and serve with the fish. Don't forget to include the butter/lemon cooking juices from the pan! This is a very filling and satisfying breakfast. I also like to have this meal before I go on my food deliveries.

- Posted from my iPhone

Home remedies for a sore throat

2011-02-15T23:48:00.003-05:00

I woke up with a bit of a sore throat this morning, so decided to use some home remedies to try and clear up the issue.

1. I peeled and minced a clove of garlic, and swallowed the pieces with water, like pills. A great antibacterial remedy, courtesy of my friend Stephanie. I often do this when I feel like something is just beginning to come on.

2. Cotton ball with a few drops of tea tree oil and eucalyptus oil. Place in a small container and hold one nostril closed as you breathe deeply with the other, then switch. Eucalyptus is good for clearing up any congestion, and, as Raine Saunders writes on her blog, "tea tree oil is a natural antifungal, antiseptic, and disinfectant and its fumes are powerful enough to ward off an infection in your respiratory tract if started quickly enough." Although I didn't have any congestion I decided to do this just in case.

3. Cayenne pepper in a mug of warm chicken broth. I used 1/4 teaspoon for one cup of liquid. Got this sore-throat remedy recommendation also from Raine Saunders's blog post which I HIGHLY recommend: http://agriculturesociety.com/politics-and-food/my-home-medicine-cabinet-what-i-use-to-remedy-ailments/ She suggested warm water, but I thought the broth would be a big improvement on that, and it was! Like a very spicy beverage. For children you would need to cut down the cayenne pepper quite a bit. Be sure to stir regularly as it tends to settle toward the bottom. This definitely relieved the discomfort and was soothing. The discomfort hasn't returned so far and there is just a twinge left when I swallow.

And a bonus tip: open a few (2-3) probiotic capsules and pour the powder into the back of your mouth so the good "bugs" can work on any infectious bacteria or viruses that may be present.

Cooking class anouncement

2011-02-15T17:43:00.003-05:00

Come join me for a special class on Digestion & Absorption, to be held on March 6 in Park Slope, Brooklyn.

Drumroll please: **I will be teaching my famous nut flour crackers at this class!**

REGISTER HERE or email me (Hannah@WiseWaysCookingSchool.com) about paying by check

In this class we will focus on traditional foods and preparation methods to improve digestion and absorption of nutrients. Participants will learn how to remedy common digestive complaints (gas, bloating, reflux, diarrhea, constipation), and will explore traditional preparation methods that render many hard-to-digest foods nourishing and digestible. Topics include:

1. understanding your unique digestive strengths and weaknesses so you can tailor your diet accordingly
2. the top ways to increase digestibility of whole grains, legumes, nuts, and seeds
3. improving digestion of healthy fats and animal protein
4. gluten intolerance and alternatives to grains
5. improving dairy digestion, culturing, and raw vs. pasteurized dairy
6. GAPS issues (allergies, candida, behavioral and mood disorders, "leaky gut" syndrome, food addictions)
7. herbs, spices, home remedies, and supplements to improve digestion
8. digestive dos and don’ts
9. infant/toddler digestion and proper feeding

Demo list & menu

* Warm Tummy tea ~ a root, herb, and spice beverage that warms and comforts while preparing the digestive system
* raw grass-fed ghee ~ the ideal butter substitute for cooking, and an essential healthy fat for the dairy-intolerant
* court bouillon ~ a uniquely spiced beef broth, perfect for poaching raw meat and vegetables, served at our tasting with raw beef tenderloin and fresh scallions
* cashew-sunflower crackers ~ the perfect substitute for grain- and starch-based crackers
* raw grass-fed crème fraîche ~ enjoy the improved digestibility of raw cultured cream products
* beet kvass ~ the quintessential tonic for digestion, cleansing, and detoxification
* sprouted quinoa pilaf ~ a delicious gluten-free pilaf which can be enjoyed by many who are sensitive to grains, made using traditional sprouting and cooking methods
* traditional refried beans ~ an irresistibly tasty side dish made that incorporates traditional soaking methods, bone broth, and pastured pork lard for maximized digestibility and nourishment

Kids can sleep anywhere

2011-02-12T15:21:00.001-05:00

Ollie got up early to play with Hugo before work the other day..but I guess he took too long in the shower!

This afternoon Oliver decided to continue his nap in the kitchen...

Oliver's 2-year portraits

2011-02-10T13:33:00.003-05:00

I can't believe how cute these came out!! :) (from last September)

My two wintertime cuties

2011-02-10T13:00:00.004-05:00

Not sure why they look so serious... Hugo took this picture himself.

Crustless breakfast quiche

2011-02-10T12:42:00.007-05:00

I have finally (by chance) hit upon a recipe for a breakfast quiche that Oliver likes to eat! It's not terribly quick, but it's easy to make and doesn't have a crust. This makes enough for Oliver and me to share for 3 breakfasts.

Before you get started --> heat your oven to 375 degrees and butter a 9" pie pan.

1. First, chop a medium/large onion coarsely and saute until nice and soft and turning brown in plenty of ghee or butter (I like ghee because it won't burn or turn brown the way butter will in a hot skillet). Ghee is easy to make by melting butter at a very low temperature for several hours, and then pouring off and saving the clear golden liquid to leave the milk solids at the bottom -- of course we use raw butter in our house, but you can use any kind.

2. Mix 5 eggs with 1/2 cup + 2 tbsp. cream. Blend well. Add one pinch of salt for each egg, plus 1-2 extra pinches (so 6-7 pinches in all). Be sure to use an unrefined natural sea salt, like Celtic, Eden, and Redmond brands, available in health food stores and some grocery stores. (I use pastured organically-raised eggs with raw grass-fed cream. Read my blog post comparing pastured with free-range eggs.)

3. Grate a sizeable chunk of cheese, enough to make about 2 cups grated (a chunk approximately 3"x3"x1"). I like to use raw milk grass-fed cheese with medium sharpness; it's fine to use a cheese that isn't the most delicious for snacking -- it will be great in the quiche.

4. Mix the caramelized onions and most of the cheese into the egg & cream mixture, reserving a bit to spread on top.

5. Pour the egg mixture into the pan and sprinkle the remaining cheese over the top. Bake until slightly puffed and golden brown, approximately 45 minutes (begin checking at 35 minutes as some ovens can vary dramatically). Cook the quiche in the center of the oven.

I like to have this quiche with bacon and homemade sausage (from pastured pork), homemade yogurt with berries or homemade apple butter, homemade chicken bone broth, homemade beet kvass, and either fresh veggies or my homemade lactofermented veggie medley. Oliver alternates bites of quiche and bacon, has a spoonful of fermented veggie juice, 1/2 tsp. fermented cod liver oil, sips of beet kvass, and yogurt with apple butter for dessert. After breakfast he has the lukewarm broth in his sippy cup. This breakfast/brunch is so nourishing and filling that there's no need for lunch!

Store the leftover quiche in the fridge and reheat wedges in a 300-350 degree toaster oven for about 10 minutes.

Common Health & Nutrition Myths

2011-02-05T17:09:00.003-05:00

Here is a recent free download I added to my site. Check out the other ones I have available, some for free and some (the packets from my cooking classes) for a fee.

Common Health & Nutrition Myths
Learn why the old-fashioned way of doing things is actually the healthiest.

1. Cholesterol and animal fats are bad for your health
As Weston A. Price discovered, diets rich in traditional animal fats were correlated with longevity, vitality, strength, and freedom from chronic disease. It was not until the rise of refined vegetable oils that heart attacks and heart disease even began to be observed among the general population. Foods rich in vitamins A and D (the foods that are most vilified in our Western culture) ensure that our bodies can utilize the valuable minerals we are consuming, and use them to keep our bones, teeth, and organs healthy and well. If you want to protect your heart, strictly avoid processed vegetable oils and refined sugars, and eat a traditional nutrient-dense diet. Look for the book The Cholesterol Myths or visit www.WestonAPrice.org to learn more.
Cholesterol plays an important protective role in the body, and will rise naturally as a person ages -- this is actually a healthy thing! Most cases of “abnormally high” cholesterol are an indication that the body is in a state of ill health or imbalance; cholesterol may rise in response to stress, illness, and/or a low level infection. It is crucial to address this underlying problem rather than simply trying to lower the cholesterol level.

2. Eating fat will make you fat
The rise in popularity of low-fat foods has occurred at the same time as a national upward trend in obesity rates. Fat is a crucial component of food that triggers the feeling of satiety, or fullness, that we are supposed to feel when we have had enough to eat; it also makes our meals more sustaining. Desserts in particular should contain plenty of fat as it slows the release of glucose into the blood, and helps prevent sugar spikes and crashes. Fat is actually our body’s preferred energy source! We are able to convert fat into ATP (energy) much more efficiently than carbohydrates. And as Weston A. Price discovered, high levels of dietary fat in the context of a traditional diet free of refined sugars is actually correlated with physical fitness and a slimmer waistline.

3. Drink low-fat milk for your bones
Dairy should be consumed only in its full-fat form because we need the fat to properly digest and assimilate the protein; without the fat, our body will quickly become depleted in vitamin A, which is essential for a whole host of body functions (heart health, hormone production, and digestion among them). The butterfat (cream) in milk is the carrier for fat-soluble vitamins A and D, which are essential for health and even mental and emotional well-being. These vitamins are also crucial for the formation and strengthening of our bones, so it is the opposite of beneficial to consume low-fat or skim dairy products for bone health. Full-fat dairy, butter, and cream are even good for your metabolism and healthy weight loss. Still not convinced? It may interest you to know that farmers feed pigs skim milk to fatten them up!
We should also mention here that pasteurized dairy lacks the enzyme phosphatase, which is needed for absorbing calcium. Therefore, the best option for dairy is full-fat, grass-fed, and raw. For individuals who cannot consume dairy or who lack access to raw dairy, traditional bone broths are an essential part of a healthy diet; they are a rich source of easily-absorbed minerals (including calcium and magnesium) and contain many components that superbly nourish our bones and joints.

4. Salt is bad for you
It is true that common table salt is linked to hypertension and many other health problems. However, old-fashioned salt which is from the sea and is truly unrefined is absolutely essential to our health. Unrefined sea salt contains many important trace minerals from the sea, including iodine (for thyroid health), and aids in digestion by stimulating the production of stomach acid. Salt that is good for you is generally not white; look for light grey or even pinkish salt. Good brands include Celtic, Eden, and Redmond; you can find them at your local health food store or by ordering online.

5. Soy foods are good for menopause
In American society, soy foods have been elevated to celebrity status, largely through the persistent work of the soy industry. Soy (which is nearly always a genetically modified crop) is now added to a very high percentage of all processed foods we consume in this country, ranging from baby formula to fast food. Many people point to Asian diets as evidence that soy is beneficial; however, traditional forms of soy consumed in Asian countries were far different than the soy foods we eat today. Industrial soy is highly damaging to the digestive system, destroys the thyroid, and wreaks havoc on our hormones and endocrine system. Furthermore, unfermented soy contains anti-nutrients that can cause serious nutrient deficiencies and digestive issues. Studies on the use of soy for menopausal and post-menopausal women have found it to be ineffectual at regulating hormones or reducing the symptoms of menopause. To read more about the dangers of soy, visit www.WestonAPrice.org.

6. A high fiber diet is the key to digestive health
These days, fiber is added to everything from yogurt to children’s juice, and we are encouraged by physicians, advertisers, and bureaucrats alike to consume more whole grains and foods high in fiber. However, a diet high in insoluble fiber is actually linked with many digestive disorders, including Crohn’s disease and Irritable Bowel Syndrome. This is because whole grains and legumes contain phytic acid which can chelate important minerals from the body; in addition, many people have a compromised digestive system that cannot properly break down fiber. The best bet for digestive health is to consume foods rich in natural probiotics, like lactofermented vegetables, and to include plenty of vitamin A (such as that found in fermented cod liver oil) in your diet.

7. Non-caloric sweeteners are healthier than sugar
When it comes to “sugar-free” foods and sugar alternatives, the best thing to do is to just say no. There is no non-caloric sweetener on the market that is not associated with major health risks (with the exception of unprocessed natural green leaf stevia). If you want that sweet flavor, try using raw honey, grade B maple syrup, or Rapunzel brand unrefined sugar (Rapadura). Even regular white sugar is better than sugar-free sweeteners, though if you must eat sugar it would be best to choose organic as sugar is a highly sprayed crop.

8. Feeling (and looking) “old” is inevitable
With a diet rich in traditional nutrient-dense foods, it is entirely possible to live a healthy and energetic life well into old age, without the use of drugs or supplements. Many of the people encountered by Weston A. Price were surprisingly youthful and fit, even at advanced ages. Traditional foods will even help keep you looking younger! Studies carried out by plastic surgeons found that women who ate mostly animal fats (such as lard) had fewer wrinkles and healthier skin tone than women consuming mostly vegetable oils.

Quick snack suggestion

2011-01-05T21:06:00.002-05:00

So this is completely unseasonal and I stole the idea from a GAPS blog I came across a while ago, but it's a really tasty snack and satisfies the winter-time need for melted cheese!

It's worth mentioning that cheese (preferably raw and from pastured cows/goats/sheep) should generally be eaten in an uncooked state so as to preserve the nutritional benefits. However, every human person needs some melty cheese now and then, and if you're going to have it (and are avoiding starchy foods or wheat/bread) this is a pretty good way to do it.

Simply top sliced tomato with slices of raw milk cheese (I use Colby or Monterey Jack), sprinkle on a little grated Parmesan and some dried oregano, and broil for a few minutes, until cheese is warm and melty. I use our toaster oven which works great!

Another reason (as if you needed one) to eat chicken with the skin on

2011-01-05T00:06:00.003-05:00

While looking up some Wikipedia-generated definitions of broilers vs. roasters, I came across this interesting section:

"...according to a 2006 Harvard School of Public Health study of 135,000 people, people who ate grilled skinless chicken 5 or more times a week had a 52 percent higher chance of developing bladder cancer compared to people who didn’t. However, such strong associations were not found in individuals regularly consuming chicken with skin intact."

If you're going to eat chicken, eat the skin!!

Come join me for a cooking class this Sunday in Greenpoint!

2011-01-03T13:51:00.004-05:00

The topic is: Nourishing Winter Favorites for the Whole Family

Date: Sun. 1/9, 2:00-6:00pm........Fee: 80.00 (150.00 couples) Location: Greenpoint (Brooklyn)

REGISTER HERE or email me about paying by check (see my contact link on the right sidebar)

This class will cover a selection of winter-themed foods from breakfast to dinner (and more!) while offering general guidance in creating sustaining and easy-to-prepare family meals. You will learn what to have on hand to make cooking easier to manage, how to increase the "staying power" of each meal, and how to employ principles of traditional foods in your kitchen every day.

The menu includes plenty of family favorites that will please even the most demanding eaters (including toddlers!), and the class packet provides many additional recipes -- from pot roast to hot chocolate -- that will instantly boost your cooking repertoire.
Emphasis is on locally-sourced nutrient dense ingredients from sustainable family farms. Participants will enjoy a tasting menu "meal" and receive samples to take home.

Menu

* Apple-cinnamon muffins ~ a yummy seasonal "compromise" breakfast for busy mornings! Learn how you can make the most sustaining and nutritious baked goods by getting them started the night before.
* Cashew-crusted chicken nuggets ~ forget about the frozen food aisle! Your family will be thrilled with these tasty favorites.
* Potato "chips" ~ satisfy your family's cravings for salty snacks with these treats, served with a side of lactofermented ketchup (recipe included).
* Lactofermented ginger ale ~ a delicious beverage, filled with beneficial enzymes and probiotics. A favorite among all ages (and great to have on hand for digestive ailments!).
* Swedish meatballs & gravy ~ made with pastured beef and blended with spices, egg, and cream. Serve simply with gravy and a vegetable of your choice. No one can say no to Swedish meatballs!
* Butternut squash custard ~ even kids who hate vegetables will love this yummy custard. It boasts the benefits of raw cream and pastured eggs, plus delicious spices and just a touch of raw honey.

Budding chemist? Scientist?...Dishwasher?

2010-12-19T22:07:00.001-05:00

One of Oliver's most favorite activities these days is to pull a kitchen chair up to the sink and get busy playing with measuring cups and spoons, funnels, mixing bowls, strainers, ladles -- and water of course. He can do this indefinitely it seems, as long as he is provided with new tools every so often.

In the last three pictures he is helping Hugo wash limes for ginger ale.

The worst that has happened so far is some water spilled on the floor and some very wet clothes. I think it's cute how he is so focused and industrious at the sink. :)

-Posted from my iPhone

Breast cancer prevention

2010-12-15T23:34:00.007-05:00

I'm not sure why, but breast cancer prevention has been on my mind lately. Perhaps because I am frequently reminded that there are a few key things we can do (but DON'T!) to help reduce the risk.

This excellent segment on Fresh Air yesterday prompted me to finally post about this important topic. I recommend listening in rather than reading the summary. The link is below:

http://www.npr.org/2010/12/14/131760656/a-breast-oncologist-diagnosed-with-the-disease#commentBlock

A few things not mentioned in the interview, to my chagrin, are:

1) deodorant! what we put on our underarms, particularly after shaving but really any time, is not to be overlooked. Cancerous breast tissue that has been removed has been found to have high levels of aluminum, the active ingredient in virtually all commercial deodorants. Ladies, it's time to make the switch! See my recipe for healthy, effective deodorant made entirely from food-grade ingredients.

2) bras! see this enlightening article about bra wearing and breast cancer risk. I was recently shopping for a new bra and was appalled, as always, by the prevalence of underwire styles. These bras are particularly harmful because the underwire, whether metal or plastic, severely restricts lymph flow and the removal of toxins from the sensitive underarm and breast areas. The best thing is to choose a looser, less restrictive style of bra and wear it as little as possible.

3) last but not least -- birth control pills! Oh, the harm we are doing to ourselves with oral contraceptives and other medication hormones -- it makes me so sad just to think about it. As you will learn if you listen to the Fresh Air segment, breast tissue continues to grow and develop into a woman's 20s, which is often after the time that a woman first begins taking the Pill. This means that the breasts are particularly sensitive to environmental factors during this time. Furthermore, breast tissue can continue to grow and develop from the estrogenic effects of the Pill (I suspect this is why so many women experience breast growth with the Pill), which makes a woman more susceptible to abnormal breast growth, and cancer. See my posting on the Fertility Awareness Method, read The Garden of Fertility, and consider using the withdrawal method (in a committed relationship) for pregnancy prevention. I think the two methods used together cover all the bases. :)

And one more thing -- sugar, as well as alcohol, can greatly increase the growth of abnormal breast tissue. Remember, tumors and cancerous growths LOVE sugar!!!

The good news is that you can take a few easy precautions now to decrease your risk later on.

12/18 cooking class report: Women's Health for the Childbearing Years

2010-12-13T12:22:00.002-05:00

A few pictures from yesterday's class in Park Slope:

The menu included:
-fish broth (wild red snapper)
-cashew-crusted pastured chicken livers with white wine-butter reduction
-lactofermented vegetable medley
-cream-top raw milk yogurt
-raw cacao treats
-kombucha

Participants also enjoyed cashew-sunflower crackers, whole wheat sourdough bread, and grass-fed raw butter. Everything was pronounced delicious!

Check my downloads page for the 38-page packet from this class.

Heavenly cabbage

2010-12-09T23:42:00.002-05:00

This has lately become one of my very favorite winter side dishes. Cabbage cooked with pastured bacon fat (or lard) and chicken broth, and served with butter, is incredibly delicious. And since pastured pork fat is super high in vitamin D it's an excellent choice for winter!

I recently saw a traditional Norwegian recipe for cabbage and mutton that called for half a head of cabbage per person! Maybe their heads of cabbage are smaller than what we have here, though honestly if the cabbage is really good you could probably eat quite a bit of it. This recipe is based on the premise that each person will eat about 1/4 head of cabbage, so make sure you get a nice-sized one.

1. Place a large pot over low heat and add several tablespoons pastured bacon fat (or lard).

2. When fat is beginning to sizzle, add the right number of well-washed (or peeled) potatoes for your family, sliced thinly in 1/4" slices. Saute potato slices in fat, adding more as needed. Season with a sprinkling of unrefined sea salt.

3. As potatoes are cooking, remove the outer leaves from a medium head of cabbage. Quarter, core, and cut in large bite-size pieces. When potatoes are beginning to brown, add the cabbage slices and stir.

4. Wash & cut up about 10 medium carrots. Add the carrots to the pot and stir. Add several more tablespoons of bacon fat or lard, as well as another sprinkling of salt.

5. Pour in about 3-4 cups of homemade chicken or pork broth; the broth should come about halfway up the vegetables. Cover tightly with a lid and allow the vegetables to simmer and steam until tender, stirring occasionally.

6. Season to taste and serve topped with raw grass-fed butter alongside pork chops, ham, or roast pork.

Bon appetit!

- Posted from my iPhone

Back in the composting saddle again!

2010-12-08T08:49:00.001-05:00

I am pleased to announce that thanks to our new chest freezer I am once again composting all our vegetable, fruit, and eggshell waste -- which is quite considerable! The freezer gives me the space to store everything until I can drop it off at a church garden (where the pastor has a small compost operation) on 68th St. and 3rd Ave. here in Bay Ridge.

Here is what I dropped off Monday night on my way to my food deliveries:

- Posted from my iPhone

The real reason that pasteurization is key to dairy industry profits

2010-12-07T22:21:00.010-05:00

I actually had a moment recently to open my email update from the Farm to Consumer Legal Defense Fund, and came across this article. It puts a really interesting perspective on why legally enforced pasteurization of milk is so critical to keeping the dairy industry profitable.

The upshot is this: butterfat (cream) is where the money is, since it's this part of milk that is made into high-value-added products like cheese, ice cream, and butter. In order to take out the cream without making the milk look watery and worthless (which would be evidenced by the very thin layer of cream on top) homogenization became key (homogenization is the even distribution of fat throughout the milk). But alas, homogenized milk that is unpasteurized will go rancid very quickly. Therefore pasteurization became necessary to extend the shelf life of homogenized milk.

Wow.

No wonder the USDA doesn't want Americans seeing gallons of 1/3-cream raw milk from grass-based farms, like the ones we get from our secret "illegal" sources!

Please note: I have highlighted a few important lines in bold and have added one comment in parentheses.

FDA and USDA: Cheese is Serious!
By Steve Bemis, Esq. | November 22, 2010

I've been wondering, why does one part of the USDA promote cheese consumption while another says it's an unhealthy source of too much fat? As I ponder, I assume USDA has thought about the conflict at a policy level (maybe too generous, but safer than assuming they don't think), and I imagine the decision: "Hell, promoting more cheese on pizzas means megabucks to big dairy, so go for it. Never mind the health impacts which we also warn about, since anyone eating this kind of cheese-thick food won't change their behavior anyway. Sure, foodies will jump on us for the conflict, but that noise will blow over and the megabucks will still roll in for the industry."

And, what may this focus on cheese have to do with raw milk? Is there any connection between this exuberant USDA cheese marketing and recent FDA crackdowns on artisanal cheese makers?

Cheese is made from milk; milk's fractioning, in turn, is the foundation of this country's dairy industry. Milk, milkfat and other fractions of milk are processed into cheese, butter, ice cream, yoghurt, kefir and other industrial components which are ubiquitous in processed and ultra-processed foods. "Skimming the cream" from milk is extremely important economically. Since different cows produce milk with different portions of milkfat, standardized portions of the removed cream are dialed back in (or not, in the case of the aptly named skim milk), and 1/2%, 1%, 2% and "whole" milk products are created. The rest of the cream goes into premium milk products.

At this point a bit of history may help: Michigan was the first state to require milk pasteurization in1948. The story of pasteurization is typically told as a rush during the 40's and 50's to adopt a pathogen-destroying, health-preserving technology; it was not, however, that new. Pasteur had discovered the process (initially for wine) more than 80 years earlier, and it had been feasible for milk for more than 60 years. Was there some other compelling reason for this sudden rush to pasteurize, which overwhelmed the Medical Milk Commissioners' certified raw milk? I submit there was more to the story than the campaign waged by the wealthy Nathan Straus and others, to adopt the technology.

There are, as we've seen, powerful economic incentives to industrialize milk and its constituent fractions. Those old enough, will remember the years prior to and after WWII with retail milk competition based on the "cream line"—the more cream your milk had, the better. The cream line permitted customers to see how “rich” your milk was in comparison to the competition. Marketing had intensified - even the narrow-neck shape of old milk bottles forced the cream up and made it look like there was more cream. This kind of competition wasn't good: producers were being forced to supply more of the most economically valuable portion which was being wasted, compared to what the cream could bring in premium products.

Homogenization, which effectively removes the cream line, solved this problem. First the cream is removed, and some is dialed back in to create the familiar milkfat "grades" (1/2%, 1%, etc.). Then, the milk is homogenized, so that even these adjusted grades have no cream line to show the consumer how little remains. (and might I interject in here: remember that the cream (fat) of milk is where the important fat-soluble vitamins reside!) Technically, what happens during homogenization: the milk is forced through tiny orifices at thousands of PSI, which knocks down the size of milk's fat globules; when these globules are broken down so small that they cannot re-coalesce, the cream no longer rises and the cream line disappears. An additional benefit of homogenizing was to extend shelf life by preventing the cream from congealing and clumping after several days on the shelf. Thus, marketing appealed to consumers' distaste for clumpy milk, to their wish for longer shelf life, and of course it emphasized the supposedly healthy aspects of these new “low fat” products.

The catch is that homogenized milk with no further processing will go rancid within a matter of hours. The much smaller fat globules have many times the surface area of the larger globules. If left untreated, the enzymes in the liquid phase of homogenized milk will immediately start breaking down the now-very-tiny fat globules because the protective elements which were sufficient to cover the large globules, are spread too thin to adequately protect the vastly increased surface area with the many small globules created by homogenizing.

How to fix this and save the economic benefit realized by "skimming the cream" and then homogenizing? The answer is to pasteurize the milk, since pasteurizing kills off the milk's liquid phase enzymes so the milk won't go rancid.

Hence, once the dairy industry took the homogenizing step to follow the dollars, it HAD to pasteurize. And the industry will have to stick with the gospel of pasteurizing, since their current economic structure requires it.

(It is important to note that the opposite is not true: once pasteurized, milk does not then need to be homogenized. Pasteurized milk is obviously no longer raw, but the few dairies which are not afraid to compete on cream line should also be supported whenever possible - it's where I go if I can't get raw milk. There is some argument that homogenization—which subjects the milk to extreme pressure and heat—is itself very damaging to milk; thus non-homogenized milk is more nutritious and less damaged, even if it has been pasteurized).

Although all this is not news to some, nevertheless I think it fleshes out how economics undergirds the gospel of pasteurization. Does raw milk have risk if contaminated? Sure, as does any contaminated food. Is contamination of raw milk a huge red herring keeping our eyes off a far more important reason for pasteurizing milk? I'm beginning to think so.

It is now clear that FDA's current campaign against artisanal cheese makers, together with USDA's considerable interest in supporting cheese (a keystone product in the industrialized dairy pantheon), signal an important new emphasis in the government's anti-raw-milk dogma. During recent years FDA has beat the drums of fear about pathogen contamination in raw milk. Essentially a campaign of fear, FDA's focus on fluid raw milk can only be viewed as a failure: Raw milk consumption continues to surge; FDA's interstate ban is under legal attack; and FDA's dogma is regularly being shown to be inconsistent, illogical and unscientific—an embarrassing and ever-deepening quandary in which the agency finds itself due to its steadfast refusal even to dialogue on the subject.

Block cheddar cheese is a principal USDA baseline for pricing and dairy support in a byzantine system riddled by lack of transparency, scandals and even litigation among market players. FDA tactics now emphasizing cheese can mean only one thing: The ante is upped; we're talking many millions of dollars simply for more cheese on pizza, in a total milk market measured in multiple billions. For an industry built on the altar of fractionalizing and homogenization, requiring pasteurization, the bottom line is simple: cheese is serious, and must be protected at all costs from the ravages of raw products that thumb their noses not just at homogenization, but at the economic lynchpin, pasteurization.

Click here for the link to the article.

It's also interesting to me to note that despite our national obsession with low-fat foods, Americans will still shell out a lot for some good old-fashioned butterfat, whether in the form of premium ice cream or a take-out cheese-laden and cheese-stuffed pizza! Like it or not, we still instinctively crave dairy fats, which in their unprocessed raw state, from healthy pastured animals, are incredibly nourishing and satisfying.

"Instant" soup for a winter dinner

2010-12-04T22:44:00.002-05:00

1. Wash a few stalks of celery and cut the ends off; peel and rinse a couple of carrots.

2. Heat a pot of homemade chicken bone broth, enough so that each person will get at least two cups.

3. While the broth is coming to a boil, slice the celery very thinly and julienne the carrots (if you don't have a julienner already it's definitely time to get one! I don't know what I was thinking going all this time without one).

4. Add the veggies to the pot of gently boiling broth and simmer until tender, about 8-10 minutes (you may also add pasta at this time if your family insists on a noodle soup).

5. Place several pieces of very thinly sliced raw beef, pork, or chicken in each bowl. (I like the minute steaks from Raindance Organic Farm.)

6. Turn off the heat under the boiling soup and pour it over the meat in each bowl. Serve immediately. The meat will cook in seconds as long as it is sliced very thin and the broth is very hot.

7. Add desired garnishes. If serving beef or pork in meat broth you may want to try scallions, bean sprouts, and/or fresh basil leaves. Scallions are also great in chicken broth with sliced chicken.

8. Last but not least, spice up your soup creation with your preferred seasonings. My favorites for a spicy rich broth are Thai fish sauce (which adds a rich umami flavor) and chili sauce. Use small amounts just to give the soup a little extra kick-it will be more like restaurant-made soup, but without the MSG.

Bon appetit!

-Posted from my iPhone

My new baby!

2010-12-02T13:41:00.001-05:00

The newest addition to our family: a GE 7 cu ft chest freezer. I am in HEAVEN!!!

Now I finally have somewhere to keep the 5 lbs. of butter and 6 lbs. of chicken livers and 10 lbs. of beef bones and 6 lbs. of chicken feet and 8 lbs. of ground pork and 25 quarts of bone broth I make weekly and 8 bags of homemade meatballs and... well, you get the idea. :)

-Posted from my iPhone

Two-egg custard

2010-10-22T13:30:00.006-04:00

This is one of my favorite breakfast standbys -- so simple that ANYONE can do it, yet impressive enough for company.

First, you will need a few small (4 oz. for a child, 6-7 oz. for an adult) ramekins. These are small ceramic dishes for cooking custards.

All you have to do is blend together (for a child's 4 oz. custard):
1 egg
1.5 T cream, sour cream, or yogurt
pinch of sea salt

Pour into the buttered ramekin. Sprinkle the top with grated raw milk cheese, and bake at 300 degrees in a double boiler (this is a fancy way of saying you should place the ramekin in an oven-proof dish partially filled with water). In my oven it takes about one hour, and after that time is very smooth and creamy. Be sure to check it starting at around 45 minutes. You want to get it out when it has just set -- insert a sharp knife in the center so you can see. It should still be very soft in the middle, though not liquid. You want to avoid it getting overdone because the egg will become spongy (with holes) and will not taste as good. Oliver definitely prefers a creamier custard that will hold its shape when removed from the dish.

For myself, I double this recipe and also put some fresh thyme leaves on top. (Not for Ollie since they pass right through his digestive system.) You may also place some crumbled bacon or sausage in the bottom of the ramekins before filling with custard.

We usually eat this with sausage or bacon, yogurt with apple butter, beet kvass, and fermented veggies. And yes, everything on this list, with the exception of the bacon, is homemade. :) Considering all the time I spend cooking and making all these healthy delicious foods I should really get to brag a little now and then!

It goes without saying that these should be pastured eggs, and ideally the cream should be raw and from a grass-fed cow. Bon appetit!

Traditional Foods Kitchen!

2010-09-30T11:31:00.004-04:00

Here is a picture of last Saturday's foods that I prepared for our Bay Ridge/Sunset Park Traditional Nutrition Guild delivery. Items ordered included lacto-fermented ginger ale (in the Pellegrino bottles), lacto-fermented coconut/olive mayonnaise, chicken liver pate, lacto-fermented ketchup, vanilla pudding, macaroons, lacto-fermented vegetable medley, beet kvass (also lacto-fermented), kombucha, nut flour crackers, and yogurt cheese. The bone broth/stock didn't make it into the picture.

Information about my products, along with an order form, is available at www.TraditionalFoodsKitchen.com. I offer home delivery ($12 - $25 minimum order) twice a month on Monday evenings to all neighborhoods from Bay Ridge north to Park Slope. The next delivery will actually fall on a Tuesday, 10/12, though Mondays are the norm. You can also come pick up your order in Bay Ridge.

Fertility Awareness Method workshop Sunday 9/26

2010-09-24T01:59:00.001-04:00

Fertility Awareness Method workshop: an introduction to the method and panel discussion.
DATE: Sunday, Sept. 26
TIME: 2:00-5:00pm
*PLEASE NOTE NEW LOCATION* Tribeca Parenting, 46 Warren Street, NYC
TICKETS: $30-60 ($40 and $60 include book purchase)
REGISTER: http://www.brownpapertickets.com/event/126204

So what is the Fertility Awareness Method?
It is a healthy, economical, and effective approach to birth control,
natural child spacing, and pregnancy planning.

This afternoon workshop provides an introduction to the Fertility Awareness Method by presenter Katinka Locascio, followed by a panel discussion of the method and its practical applications for women, couples, and health care practitioners. A brief overview of nutrition for reproductive health will be provided as well.

The workshop will begin with a presentation that includes a comprehensive overview of human reproductive anatomy to facilitate an understanding of the Fertility Awareness Method. The method will be discussed in detail, and resources will be provided for obtaining further instruction (including a book from which the method may be learned in detail). This hormone-free, non-device method is a natural approach for effectively identifying the fertile times in a woman's cycle so that couples can avoid or achieve pregnancy. Fertility Awareness Method (FAM), which is highly scientific and effective when practiced correctly, is differentiated from the rhythm method because it is based on charting a woman's fertility signals on a daily basis. Once the rules are understood, the method is easy to use and requires only a few minutes a day. We will also discuss natural ways to prevent pregnancy during the fertile days.

The panel discussion will provide workshop participants with a deeper understanding of how the method can be incorporated into daily life. We will touch on important related points, including practicing FAM while breastfeeding, coming off the Pill, engaging a partner, using FAM for gaining insight into reproductive health and the overall state of your body, health conditions that can be improved by avoidance of hormonal contraceptives, and ways to incorporate a discussion of FAM into your health care practice. This workshop is a must for couples seeking a more holistic approach to natural child spacing (or birth control), and for women who wish to gain insight into their reproductive health. Since an increasing number of women experience health issues that are related to the use of hormonal contraceptives this is an important alternative that has many positive health implications for the user.

Workshop participants have an opportunity to purchase The Garden of Fertility, by Katie Singer, at a discount as part of their admission ticket. This book is an essential guide to practicing the method and is an important resource on reproductive health for women.

This workshop is sponsored by the Traditional Nutrition Guild's Parents' Group; all proceeds will benefit the group and will help us in providing important learning opportunities to families and individuals throughout New York City.

A special thanks to Tribeca Parenting for their generous
contribution of space for this workshop.

Space is limited! Please register in advance. Go to: http://www.brownpapertickets.com/event/126204

My Fertility Awareness journey

2010-09-24T01:05:00.007-04:00

This is more of an essay than a blog post, but I need to post this somewhere so I can link to it in my newsletter. Read on if you like!

As some of you may know, I have been working hard to organize an intro workshop to the Fertility Awareness Method as a resource for the parents’ group I lead. The workshop is happening this Sunday afternoon, which is very exciting to me! (register here) In spite of the difficulties I have encountered in getting this off the ground (finding a good presenter, obtaining a low-cost venue, discovering the workshop space donated has no chairs on the premises, changing the workshop venue...among other things!) it promises to be a great event and I’m really glad this is happening. To the best of my knowledge, there has been no such workshop in the NYC area in all the time that I have been practicing Fertility Awareness (nearly 2 years), though there is considerable interest in the method. It seems every week I meet someone (usually another mother) who is practicing or at least knows about FA.

I came to learn about Fertility Awareness in fall of 2008, after Oliver’s birth. I had been a longtime birth control pill user before the pregnancy, going on and off (but mostly on) the pill since I was 20. I tried the patch in there at one point, with unpleasant results, but always liked the reliability of the pill and not having to worry about getting pregnant. In grad school I worked for Planned Parenthood of New York City, both as a very privileged intern with a lot of interesting projects, and after graduation as a contracted researcher, performing qualitative research on doctors’ perceptions of the “morning-after” pill (emergency contraception/Plan B pill). My opinions about women’s access to the complete spectrum of contraceptive choices were very strong, but I knew next to nothing about how the pill and other hormonal methods affect a woman’s health and well-being. It didn’t matter to me then; I had too many other things I was thinking about.

Around the time I got pregnant, in fall of 2007, I learned that I had hypothyroidism, a condition where the thyroid gland, which is located in the neck, is underproducing thyroid hormone. I also had antibodies in my blood which were attacking the hormone I did have. Since thyroid hormone is essential for every cell in the body and lack thereof is implicated in problems like miscarriage and preterm delivery I was strongly admonished to take Synthroid (a synthetic thyroid hormone medication) and monitored regularly throughout my pregnancy for thyroid hormone levels.

During the pregnancy experience my world opened up and my interests and ideas began to take a new direction. I learned about the option of birthing at home for the first time in my life, and Hugo and I decided on a home birth. Our midwife came to our apartment for all my prenatal care which was incredibly relaxing and comfortable for me, especially since I worked from home at the time cooking for clients. She is the one who first told me about the option of using the Fertility Awareness Method and recommended The Garden of Fertility, though she herself had never read it. At the time I had a friend who kept raving about her IUD and I wanted to be extra sure about not getting pregnant again right away, so I was pretty much planning on getting an IUD put in after the delivery.

Well, that was before I had my cervix prodded during labor by three sets of health care practitioner hands. After the experience of labor and having a cesarean section (I was unable to dilate and deliver Oliver vaginally despite every intervention known to man) I really could not stomach having a needle put into my cervix and then having someone stick a pointy object up inside there. It all seemed too horrible and was going to prove impossible for me, especially since I couldn’t even hear the word “cervix” without wanting to pass out. I decided to look into this Fertility Awareness Method and see if that would be an alternative.

While reading The Garden of Fertility, by Katie Singer, I first learned about the Weston A. Price Foundation and the importance of nutrient-dense foods for fertility, pregnancy, babies, and women’s overall health (particularly reproductive health). It was the first time I had realized the connection between having a strong ovulatory cycle and being an overall healthy person. It was also the first I had heard that my body actually NEEDED animal fats! For years I had eaten low-fat as much as possible, and for the prior year I had focused entirely on a vegetarian diet which was very soy-heavy (the book enlightened me about soy’s highly goitrogenic, or anti-thyroid, properties). I also experienced extreme hypoglycemic episodes on a daily basis, and couldn’t leave the house for even a brief walk without carrying a snack with me. I was hungry all the time, and eating many meals throughout the day. I had issues with acne, PMS, anxiety, fatigue, irritability, digestion, cravings for lots of bad foods...the list goes on. Something really resonated for me in reading this section of Katie’s book and I began to delve into the work of the Weston A. Price Foundation. Her mention of thyroid conditions also prompted me to read the book Solved: the Riddle of Illness, which I remember vividly because it was there that I learned how deeply destructive birth control pills are for a woman’s body and thyroid in particular. Around the same time I spoke with a sort of amateur thyroid expert in passing who mentioned that the Synthroid I was taking had likely interfered with my ability to dilate and give birth to Oliver. All these factors made me absolutely determined to do something about this condition, to get off the medication, and to heal my body once and for all.

I should mention here that I tried repeatedly to get my endocrinologists (I saw 3 in all) to put me on the natural thyroid hormone replacement therapy known as Armour. If you must take medication for hypothyroidism this is really the only way to go; the Synthroid is terrible stuff. However, since Synthroid is heavily marketed by the drug companies almost no one will consent to prescribe Armour anymore, though it used to be the only therapy (and is actually very cheap to make). I also asked my 2nd endocrinologist, a local practitioner I really liked, if she could help me heal my thyroid so I could get off the medication. Her response was that there was nothing I could do and I would be taking meds the rest of my life. I was sure there was a better way, though!

For nearly a full year following Oliver's birth I gradually transformed my diet. My first big switch was replacing all the dairy in our diets with raw, local, grass-fed, organic dairy. I started eating a LOT of raw grass-fed butter and taking cod liver oil. These changes made a big difference. Other changes that I adopted over time included making nutrient-dense bone broths (including fish broth, especially good for the thyroid); cooking with traditional fats (including lard, chicken fat, and coconut oil); fermenting my own condiments, beverages, and vegetables; properly soaking and preparing whole grains; eating small amounts of organ meats; and getting all the processed junk out of my diet.

While changing my diet, maintaining my FA chart helped me begin to at last keep track of what my body was up to, and how it responded to certain foods. I learned very early on that I would become quite sick after having sugar, usually with a breakdown in my immune system that would lead to contracting a bad cold, sinus infection, or flu. My FA chart showed a clear picture of my daily state of health, whether bad or good. Since waking temperatures are charted daily, it was easy to see when I had a fever for several days. I was not ovulating for many months, since I was exclusively breastfeeding Oliver, so I knew the times of fever were not due to the rise in temperature that comes immediately following ovulation.

For a very long time it seemed my body was in a state of ambiguity, not sure about what it was doing or what it wanted to be doing, as far as fertility and ovulation go. Eventually I was able to observe an increase in estrogen (evidenced by some fertile-quality cervical mucus) but other signs were still ambiguous. As my body prepared to return to normalcy, my waking temperatures remained quite low, usually in the mid 96’s, which is generally a sign of hypothyroidism and adrenal fatigue. As the months went by, however, something magical began to happen: my temperatures gradually increased to the normal range, and one month at last I had my first normal ovulatory cycle -- and even more thrilling, I KNEW it! For the first time in my life I actually knew what was going on with my body; I could actually pinpoint the fertile days of my cycle. A few more months went by and my ovulatory cycles kept getting stronger until at last I experienced a textbook cycle, with a clear shift in temperature that stayed up above 98 degrees the way it was supposed to.

I am no expert on FA, I forget the rules and have to consult my book, I don’t remember what the luteal phase is off the top of my head, but I know enough now to be aware of what’s happening in my body. I know I can absolutely avoid pregnancy, or get pregnant whenever I want to--and all with only a sacrifice of a few minutes a day. No more wrangling with my HMO over covering my preferred brand of oral contraceptives, no more obsessing over taking a pill at the same time every day, no more wondering if I am really pregnant but just don’t know it. This is empowerment like I never got from birth control pills.

As my waking temperatures increased and my cycles became more stabilized I also began having difficulty tolerating my thyroid medication. I began to feel anxious and jittery when I took it, and even adjusting the dosage way down and skipping days in between taking the pills still led to the same feelings whenever I took the medication. At last I consulted someone who put me through a rigorous health questionnaire and informed me that I had absolutely no symptoms of hypothroidism. Furthermore, she told me, I rated better than anyone she had ever seen on symptoms of blood sugar imbalance, including hypoglycemia. By this time I was able to go many hours between meals, and had no need of snacks throughout the day. I felt healthy and empowered enough to completely go off my medication upon her recommendation, and have never had another symptom of hypothyroidism since.

I see my journey with FA as absolutely integral to my health recovery. If I hadn’t picked up that library copy of The Garden of Fertility I would likely have never learned about the Weston A. Price Foundation, about raw milk, about pastured butter, about local farms raising animals and produce in the old-fashioned and truly natural way, about eggs with yolks so bright they almost hurt your eyes. I would still be in a world of doctors’ waiting rooms and regular trips to the pharmacy, feeling too tired on some days to deal with life, wondering why I wasn’t healthy despite my low-fat diet. I would still feel that every day was potentially a fertile day, that sex was fraught with the danger of a too-early second pregnancy, that my body was a frustrating mystery I would never understand. The changes in my life and health are incredible; looking back I can’t believe I lived any other way.

Does any of this ring a bell for you? Please add your comments, and check out The Garden of Fertility by Katie Singer when you have a chance. If you're interested in our workshop this Sunday by all means come! For one-on-one coaching by phone with Ilene Richman, director of the Fertility Awareness Center (NYC), please email admin@fertaware.com or visit www.FertAware.com.

Raindance Organic Farm this Saturday!

2010-08-24T14:09:00.003-04:00

This Saturday Siobhan Griffin will deliver to us in Bay Ridge from 9:00-10:30am, and in Park Slope from 11:00-12noon. Please visit www.RaindanceDeliveryClub.com for full details, including the product/price list, and then email Siobhan directly with your order (raindance@baka.com).

Siobhan is a passionate and dedicated farmer who has high standards for humane animal husbandry, eco-friendly farming, and fair employment practices. She has recently installed solar panels on the barn roof which heat the vat for cheese-making. She is an incredibly knowledgeable and multi-talented person and produces top-quality products for all her customers to enjoy.

Currently the product list includes a wide variety of pastured certified organic beef steaks, gourmet quality suckled/pastured veal (certified organic), many kinds of beef sausages, beautiful rainbow eggs from her small pastured flock (limited quantities), aged raw milk "Sun" cheese (an artisanal cheese in the Italian Alpine tradition), and fresh pastured chicken and rabbit. She also has pork products from neighboring Briar Hill farm (not certified organic, though the animals have outdoor paddock access).

We look forward to welcoming you to our Bay Ridge or Park Slope delivery clubs! Keep in mind that everyone will receive a discount based on the total club volume (5% off for $500 combined, 10% off for $1000, etc.).

Thank you for supporting local farmers and local food!

Remembering long-hair Ollie...

2010-08-24T02:19:00.003-04:00

Can you believe EVERYONE thought he was a girl? Between that and the comments that he must be hot with all that hair we were guilted into getting it cut. And it does look very cute now. But looking back at these older pictures I do miss the hair a bit... He just looked so full of PERSONALITY! Know what I mean?

The incredible edible egg?

2010-08-24T01:40:00.007-04:00

People in the government and the media love to talk about the dangers of raw milk, supposedly a food brimming with microscopic baddies just waiting to wreak havoc on your insides. Consuming raw dairy is described by the FDA as "inherently dangerous" and "like playing Russian roulette with your health." It's a slight relief to me that now a new breed of villain is on the scene: the EVIL EGG! Though of course I feel badly for the 1300+ people currently feeling the effects of salmonella poisoning.

I have been strongly chastised in the past for making it known that I feed Oliver raw egg yolks from pastured chickens (a highly nutritious and extremely digestible food). The CDC (Center for Disease Control) has trumpeted loud and clear on its website for who knows how long that it is dangerous to consume undercooked eggs -- a fact that has been brought to my attention more than once. No distinction is ever been mentioned between eggs from factory farms and eggs from small grass-based organic farms. However, in the matter of nutrition and food safety this makes ALL the difference. You really cannot have a discussion of food safety without talking about where your food is coming from.

If you go to a diner and order an omelet, this is where the eggs are coming from:

Appetizing, right? And yes, these eggs may very well be quite unsafe if consumed sunny-side up, soft-boiled, or raw -- or even well-cooked. It might even be dangerous just to touch one! But really, once you realize the conditions under which these eggs came into existence, you aren't likely to have an appetite for them no matter how they are cooked.

Compare this to the eggs from a happy, healthy chicken that lives mostly out of doors, eating lots of delicious earthworms and bugs, clover and grasses of all kinds, cracked organic corn, and maybe even occasional summer fruits, small reptiles, and scraps from the family's table.

This chicken gets plenty of sunshine and fresh air, and stores amazing amounts of omega-3 fats and the all-important fat-soluble vitamins A and D in its fat, skin, organs, and eggs (which contain 8 times more vitamin D than an egg from its battery-raised counterpart). (I don't have the stats on the vitamin A, omega-3s, choline, selenium, iron, zinc, and vitamin K2, but you can rest assured these are much higher, too.)

Much like the unhealthy environment of the sweatshops of the 19th and early 20th century (which severely undermined the health of every worker), animals raised in densely-packed confinement without light, air, and grass are going to be inherently unhealthy. They will produce meat, milk, and eggs that are at the very least lacking in nutrition if they are not downright dangerous. It is time to take a collective hard look at where our food is coming from and how it is being produced. And it's time to get as far away as we can from the industrial food system that is making our livestock, land, air, citizens, and small farming communities so very very unwell. Real food is something to be eagerly appreciated, to be treasured, enjoyed, and savored -- not something to fear.

I for one am grateful to the bottom of my heart that I can feed Oliver these nourishing and delicious breakfast custards every single day and know that they will be nothing but good for him.

Gerber Dairy Beverage

2010-08-21T02:31:00.004-04:00

Have you seen the website banner ads for Gerber's "dairy beverage?" Words like this always raise a red flag for me, never mind the fact that the three points highlighted in the banner ad include:
-Made with fat free milk!
-Omega-3 fats
-Vitamins and minerals

What does this mean?
1. The fat in milk is where the bulk of the nutrients are! Vitamins A and D (found in the FAT of milk, among other places) are crucial for growing babies and toddlers. Despite the fact that Gerber itself admits that one quarter (23%) of toddlers 12-24 months aren't getting the required daily intake of fats, Gerber still uses fat-free milk! Are parents really that afraid of the normal fats present in whole milk? Apparently so. Instead Gerber adds plenty of vegetable oils (UNHEALTHY!) to boost the fat content. Yuck! This is just like how they make their baby formula, too.
2. Omega-3 fats -- these are supplemented in some artificial way or other. Of course grass-fed full-fat raw milk would indeed provide some healthy omega-3 fats, but this isn't what this beverage contains. And as there are only 140mg of omega-3s per 8.25 oz. serving, this is barely anything even worth mentioning! A single yolk from a regular old egg would give 225mg. (Gee, which is the more cost-effective choice I wonder?) Oh yes, or you could also just breast feed your child as breast milk from an omnivorous mother is a good source of omega-3s (what an incredible idea!)
3. Vitamins and minerals -- Gerber's concoction is basically nutrient-less substances fortified with lots of synthetic supplements. Oh, and do I need to mention that the fourth ingredient (after fat-free milk, water, and maltodextrin, all yucky or unimpressive things) is SUGAR! So you can forget about this product actually providing nourishment to your growing toddler. (They did make a "plain" flavor without sugar as the fourth ingredient, but it has been discontinued. Probably was too gross to be appealing to kids; the sugar is needed to mask all the vegetable oils and additives.)

The whole baby/toddler/child food industry really disgusts me. At least this Smart Sips dairy beverage is made with milk that does not contain rBGH. That is the only positive thing I can say about this preposterous product.

Can you heal your gut on a vegetarian diet?

2010-08-17T20:13:00.007-04:00

I just wrote a very lengthy email to someone inquiring about whether one can heal gut issues with a vegetarian diet (she had her pre-adolescent daughter in mind). The Gut And Psychology Syndrome (GAPS) diet in particular is based almost entirely on bone broth, meats, animal fats, eggs, cod liver oil, and probiotic dairy and fermented vegetables. It is not a vegetarian-friendly diet -- but it truly works. I think it is worth considering, even for vegetarians.

Here is my reply:

"Based on my experience addressing my son's digestive issues, speaking with friends and clients and others dealing with similar issues, and on my understanding of digestive health and nutritional needs I would have to say that I do believe the Gut And Psychology Syndrome approach is the best approach, and I strongly encourage it. I think it would be very helpful to read the book; it will explain very completely why this dietary approach is crucial for recovery.

The issue here is twofold, in terms of addressing your daughter's issues. First, there are four components to the diet that are incredibly important.
1) healthy fats (coconut oil, butter, and animal fats if you choose to go that route; I do believe that high-vitamin fermented cod liver oil is absolutely essential, and obviously that is not a vegetarian food).
2) probiotic-rich foods (fermented vegetables - particularly the juices from these; 24-hour raw milk yogurt; homemade kefir from raw milk; whey from dripping your homemade yogurt, added to foods; and other lacto-fermented foods and healing tonics, such as beet kvass) -- these foods are absolutely essential, and they would be vegetarian-friendly
3) egg yolks (from pastured hens) -- extremely easy to digest and very healing and soothing to the gut lining, while being an excellent source of nourishment and the important fat-soluble vitamins A & D needed for gut health
4) bone broth (also from pastured chicken, meat, or wild-caught fish) -- this is not a vegetarian food, though it is made from bones and scraps that are headed for the landfill, so I consider it to be potentially appealing to people who have a sense for environmentally-friendly compromises to the vegetarian diet. This broth is CRUCIAL. I cannot underestimate its importance. It may just be the MOST IMPORTANT part of the diet. The healing powers of bone broth cannot be underestimated! It requires almost no digestive effort on the part of the human body, contains nourishing fats and protein in ample amounts, is an excellent source of easily-absorbed minerals in electrolyte form, and provides gelatin which is incredibly important for digestion and the gut lining. If you can see your way clear to including this in your daughter's diet I think it would go far to providing the help she needs. (I provide bone broth for sale, as do some other people who make it in the correct way - I can provide information on this if you are interested.)

So as you can see, the four healing components are somewhat compatible with a vegetarian diet.

The second aspect, however, is more difficult to get around. That is the problem of protein. Many people can obtain protein (and essentials nutrients, like iron) from plant foods; however, people who do this for many years often end up with digestive disorders. This is due to the fact that the human digestive system is not evolved to eat exclusively plant protein. Of course your daughter would be eating dairy forms of protein, but this is actually a problem with a GAPS person -- many people do not digest dairy properly and so need to eliminate it for some time. After reintroducing it, it would not be smart to be getting the bulk of one's protein needs from dairy and eggs. This simply would not be possible for a growing girl. In terms of eating things like nuts, beans, and whole grains (all potential sources of protein) this may very well be what is causing the GAPS issues to begin with. These foods are very hard to digest, and many people with gut dysbiosis actually cannot digest them! (My son is one example of this, and I am working diligently on getting his gut on track -- he shows excellent progress as long as I steer clear of the plant foods. It has been very illuminating to study, in essence, the digestive system of a toddler; I have learned the hard way that proper digestion of plant foods really truly does depend on a healthy, strong digestive system. It's a difficult lesson for our family -- my husband was vegetarian for 16 years, and I was vegetarian during pregnancy, relying heavily on soy for my protein. There have been so very many positive benefits of incorporating animal protein again into our diets that the results cannot be argued with. I no longer have hypothyroidism, our son is growing and developing well, my blood sugar issues are gone, hormonal problems have cleared...the list goes on and on.)

I know this is a hard issue, but what it comes down to is this: either we eat in the way that our bodies are demanding, or we will suffer health issues. For some people, even a vegan diet will work, at least for a certain length of time. For others, plant foods are almost intolerable. It is my guess that your daughter is somewhere in the middle, as are most people. It is also possible that she is reacting to a particular food in her diet (such as gluten, casein, soy) that is causing the digestive distress. If you would like to schedule a consultation to try trouble-shooting in this way then please let me know. I could make recommendations for assisting her digestion in general before you go to the trouble of GAPS. It must be stated here that the consumption of soy products for protein is extremely destructive to the digestive system, and also very harmful for the growth and development of children and teens; so soy is not an option for obtaining protein.

The last thing I would like to mention -- and again, I am just being very open and honest with you, and I do hope you will just take what is helpful to you from this email and leave the rest -- the last thing is that I now have a MUCH better understanding of farming than I ever did previously. And perhaps the most important thing I have learned is that we absolutely require animals (livestock) for healthy, organic farming that is good for the earth and the environment. Without livestock we must use petro-chemical fertilizers, neurotoxic pesticides, herbicides, and more such deplorable substances that are harmful to every party involved. Fertilizer (manure) from healthy animals ensures that our soil remains fertile and able to continue to bear crops and provide healthy flourishing grass. Having a mix of plants and animals on each farm (biodiversity) helps pests and weeds to be controlled naturally, without the use of chemicals, and ensures the safety of our food system (as opposed to relying on monoculture farms, such as soy, which require heavy applications of chemicals and are vulnerable to being wiped out completely if any blight or pest does come along). The use of grasslands and pasture for grazing animals keeps our precious topsoil in place (erosion of topsoil is a dire issue for the U.S.), while protecting our environment, since grass is highly effective in absorbing carbon dioxide.

If we accept that these methods of farming, which employ animals, are important and actually necessary, then it stands to reason that we must make proper use of the animals that we rely on for milk and eggs. It would not make sense to allow animals to become old and decrepit, nor would it be humane. Furthermore, since our digestive systems and our bodies are so very reliant on the nourishment to be found in animal foods, it is only practical, economical, and good use of our resources to consume animal foods. We can obtain so much more intensely healing, easily-digested nourishment from one small meal of liver, for example, that we could obtain from a week's worth of grains, beans, or produce -- I see this truth as inescapable and something we must consider if we are concerned both about conservation of resources and the desperate need to attain true health for people and our environment."

Governor's Island birthday trip

2010-08-15T23:47:00.005-04:00

Oliver turned 2 on Thursday!! To celebrate, we took a rare family excursion to Governor's Island today, a process that involved travel by 1) foot, 2) shuttle bus, 3) subway, 4) bus, and 5) ferry. We would have employed the services of a family cart-cycle thing (what are they called??) on the island except that they were in short supply. The weather was not exactly ideal, but we preferred it to one of these all-too-recent scorching hot days, and a good time was had by all.

I prepared quite a spread for our picnic lunch. A bit much perhaps? (we did leave one of these watermelon containers at home)

We enjoyed local pastured chicken breast "nuggets" in cashew flour crust (fried in lard of course, served with honey and honey-mustard dipping sauces), local watermelon, "sun" cheese and summer sausage from Raindance Organic Farm (untouched until we got home), local cucumbers with lime juice and Mexican chili powder, homemade lacto-fermented pickles, homemade lacto-fermented ginger ale, homemade raw milk kefir in Oliver's bottle (for naptime), and local pastured beef sticks (jerky-like). It actually proved to be too much food, oddly enough (perhaps the strain of carrying this heavy load depleted Hugo's appetite...).

The chicken was especially delicious. I started with a whole bird which I cut up, then pounded the breasts thin, sliced them into nugget-like shapes, rolled them in beaten egg, then dredged in fresh cashew flour (cashews from Wilderness Family Naturals ground in the food processor, mixed with salt & pepper, dried thyme, and some garlic powder), then fried in pastured-pork lard. Wonderful served with raw honey! Also very good with my impromptu honey-mustard sauce (more or less equal amounts of raw honey and Dijon mixed together -- surprisingly like the "real" honey-mustard from a package.)

Here are a couple of cute pictures from our picnic time. At first Oliver got right into the spirit of it and did a lot of lying around, taking up most of the picnic blanket. After eating it turned into a gymnastic session with Hugo.

Oh yes, and my homemade pickles? Nothing but a Mason jar stuffed with whole kirbies (small pickle-sized cucumbers), with a bunch of coriander seeds and mustard seeds shaken in, 1 tbsp. unrefined sea salt (I use Celtic sea salt or Eden brand), a handful of fresh dill (couldn't find the kind going to seed, so just used what they had at the store), plus a small amount of whey from dripping yogurt (1/4 cup I think). I let them ferment for 3 days at room temperature. They are not bad at all -- quite pickly and tasty! Next time I will use some garlic and ferment them a little less time.

Hardened criminals

2010-08-14T12:48:00.002-04:00

Article here!

So maybe you aren't ready to cook for yourself yet...

2010-07-16T01:12:00.005-04:00

If that's the case, you may be interested to know that I am now officially offering an array of homemade traditional foods, and even a few personal care products. Details are at http://earthbodybalance.com/traditional_foods_kitchen

Foods include: traditional bone broth, lacto-fermented ginger ale, beet kvass, 24-hour yogurt, nut-flour crackers, chicken liver pâté, kombucha, herb-garlic cream cheese, honey-nut cream cheese, lacto-fermented vegetable medley, mayonnaise, lacto-fermented ketchup, cocoa-nut-honey penguin treats, BBQ sauce, tooth powder, and coconut oil deodorant.

You can order using PayPal on the site, or email me for information at Hannah@EarthBodyBalance.com.

I love cooking, and I love cooking for appreciative eaters, so why not give it a try? :)

Wise Ways Cooking School official opening!

2010-07-09T15:31:00.004-04:00

Tomorrow we officially launch Wise Ways Cooking School with our first lecture, Foods for Fertility, Pregnancy, and Nursing. The following weekend we will present on Timeless Principles for Infant and Child Nutrition, and Baby's First Foods.

In August we offer a follow-up day of cooking classes at a very nice commercial kitchen space in midtown Manhattan. The topics will be Foods for Fertility and Pregnancy, and Nutrient-Dense Foods for Babies and Toddlers. We also have a few privately-sponsored classes here and there throughout the summer. Please visit our class schedule page for full descriptions and information on locations.

It is worth mentioning that we have lots of special offers for ways to earn discounts -- including FREE admission to our two Saturday lectures for all childbirth/pregnancy practitioners, and pediatricians. The full list of eligible practitioners -- along with all our other great offers! -- is on our special offers page. We are particularly encouraging early registration (3 weeks ahead for our full-day class offerings) so that we can meet our quota for enrollment. The kitchen rental is pricey!! If you're interested and planning to take a class, help us out by registering early so we don't have to cancel and disappoint all those late-registration people.

This is a joint venture with Angela Davis, a food activist and holistic nutrition consultant who has a background weirdly similar to mine. She attended the Institute for Integrative Nutrition, used to eat vegetarian (much much longer and more seriously than I did), then she discovered the Weston A. Price Foundation and experienced a profound improvement in health after adopting a traditional diet. You can read our full bios by clicking here.

To learn more about Weston A. Price, traditional foods, and our food philosophy, please click here.

We also have a brand-new blog!! Check us out at http://WiseWaysCookingSchool.blogspot.com. And yes, we are on Facebook and Twitter.

Can you tell I've been busy?!!?

Coconut oil deodorant

2010-07-08T13:08:00.009-04:00

I recently read a line in a book about how cancerous breast tissue often contains large quantities of aluminum. Yikes! After reading that I was extra glad I had switched to this natural deodorant several months ago. Of course, aluminum has been linked not only to cancer, but to Alzheimer's as well, so it's definitely something to avoid. Aside from aluminum, most commercial deodorants also contain parabens (which serve as stabilizers). Parabens mimic estrogen and can negatively affect the body over time.

It's easy to forget that everything we put on our skin ends up being absorbed right into our bodies. In fact, I have heard that topical application is often a better way of absorbing medications and other treatments than by taking them orally! This means you should be extra careful about what you are putting on your skin, especially if you're going to be wearing it a long time (like deodorant, lipstick, and body lotion). I recommend unrefined shea butter for a moisturizer, and since coconut oil is edible this deodorant recipe is very wholesome and fine to put on your underarms, even after shaving.

So how can this be effective? It's all about the magical antibacterial properties of coconut oil -- which after working their magic on Hugo's normal guy smelliness really have me impressed! The downside is that in this summer heat the deodorant melts in the medicine cabinet and requires a little finger-stir before applying. This doesn't bother me -- it still works great and is quickly absorbed by the skin. At our house we were a little skeptical that this would actually work (we've tried EVERYTHING "natural" on the market, to no avail!), but even Hugo is now an enthusiastic convert.

Here is also a little testimonial from my sister:
"By the way, the deoderant is phenomenal! It doesn't hurt at all, and it's extremely effective without having any foreign smell! Thanks!" (I should mention here that I used the semi-refined oil which is odorless; the extra-virgin stuff smells great, though, and is very mild if you want to use that.)

You will need just 3 ingredients:

--6-8 tablespoons coconut oil (semi-refined expeller-pressed which has no smell; or extra-virgin which has a coconut scent/flavor) Order from WildernessFamilyNaturals.com
--1/4 cup arrowroot powder (or organic talc-free corn starch -- you would NOT want genetically-modified corn starch on your underarms!)
--1/4 cup baking soda

This makes a double batch; to fill my little glass jar (which originally came filled with shea butter) I use half this amount.

The trick in hot weather will be to refrigerate the oil until it is solid, then let it sit at room temperature just until it softens enough to mix with the other ingredients. Mix in a bowl with a spoon, and add more oil or arrowroot as needed to make a good consistency. Do not go overboard on the arrowroot trying to make a really thick paste -- it will end up having a powdery quality that might leave a residue on your armpits.

One last thing: you will still sweat while wearing this deodorant (which is natural and healthy, and important for detoxifying), but it will be reduced. If you plan to be outside doing the proverbial strenuous activity then please apply a few times, and re-apply as needed. For regular activities, working, etc. just one application in the morning is sufficient. Be sure to rub it in!

For storage you can use any small glass containers you may have lying around. Let me know how you like it!

P.S. Almost forgot to thank my friend and Bay Ridge neighbor, Esther, with passing along this recipe. Thank you, Esther!

Kids on statins

2010-07-08T12:31:00.005-04:00

Since I am not always good at staying on top of the latest developments, I really appreciate that a member of our Nourishing Our Children-NYC group sent me this. If I were less cynical about pharmaceutical companies - and if the writing style were a bit different - I would think this was straight out of the Onion. But sadly, this development is a perfect indicator of what our world is coming to, in terms of the avarice of drug companies, and the health and future of our children.

To set the stage a little here, it's important to remember that cholesterol serves a healing and protective function in the body. So while abnormally-high levels of cholesterol and triglycerides can be an indicator of a state of imbalance or an underlying illness in the body, the solution is not to turn to medications but to address what is causing the problem -- nearly always a dietary issue, like consumption of refined starches and sugars (including chips, soda, white bread, juice, etc.). Clearly there are many children whose health is in a state of crisis because they are very overweight and eating a terrible diet. However, dangerous statins are not the solution! And for the general population, so-called "healthy" levels of cholesterol, as determined by drug companies and the powerful medical establishment, have now been set so low as to make nearly every healthy person a "patient" in need of statins. I believe the current level is 180, which most of the older population is over (and for good reason: blood cholesterol levels increase naturally as people age as a protective factor. In fact, "high" cholesterol is actually associated with longevity. The caveat I would add is that the person must be eating an appropriate diet and taking good care of themselves, and then if their cholesterol is high it will be because their body needs it for some reason only the body knows.).

To read more about the dangers of statins (cholesterol-lowering medications), click here.

The most alarming line in this article is in bold.

Pfizer gets EU approval for kids' cholesterol drug

TRENTON, N.J. (AP) -- The European Union has approved a new chewable form of cholesterol blockbuster Lipitor for children 10 and up with high levels of bad cholesterol and triglycerides, a type of blood fat, Pfizer said Tuesday.

The approval includes children whose high blood fats are due to an inherited disease that causes extremely high cholesterol levels, familial hypercholesterolemia.

New York-based Pfizer Inc. won U.S. approval for Lipitor use in children 10 to 17 with that condition in 2002.

Lipitor is the world's top-selling drug, with 2009 sales of about $13 billion, but its U.S. patent expires at the end of November 2011. Pfizer, the world's biggest drugmaker, will quickly lose most Lipitor revenue once generic competition hits, so the company has been trying to boost sales where possible before then.

Pfizer said last fall that it plans to apply for a six-month extension of its patent in European countries, after doing studies of Lipitor in youngsters.

As in the United States, the European Union allows drug makers to seek an additional six months of patent protection for medications if they test them in children, who generally are excluded from the drug studies performed to win approval for a new medication.

To read the full article, click here.

Raw milk yogurt update

2010-07-06T21:59:00.010-04:00

Some things have changed since my last - very lengthy - post on making yogurt at home. I now need no equipment at all other than my trusty Mason jars and my incredible tea cozy. Not even a thermometer. And you can forget about all the fancy yogurt makers, or the freeze-dried yogurt culture. Even better, yogurt fermented this way, for a full 24 hours, is actually the most digestible and health-supportive. To the best of my knowledge, NO commercial companies make 24-hour yogurt -- which makes sense because after all why spend 24 hours when you can make a perfectly acceptable yogurt in 12 (or less)? However, by fermenting for 24 hours you ensure the lactose is converted completely to galactose, and the casein is predigested (I am not sure to what extent) as well. While Oliver and I both have reactions to plain fresh raw milk, we are able to enjoy yogurt like this with only happy results.

In the past I wasn't sure about whether I should make the yogurt using actual unheated raw milk, so I used to heat the milk first. However, I have since found that this doesn't result in thicker, more uniform yogurt at all, and wastes time and precious nutrients in the raw milk.

Here's how I do it now:

1) pour fresh raw milk into 2 quart jars (you could use goat's or cow's - but it must not be sour! be sure to shake it up first before pouring)
2) place the jars into a large pot of water and set it over a low flame. Allow the milk to come just to body temperature! This means that when you dip a knuckle into the milk you will feel nothing - it will be exactly at your own body's temperature, right around 100 degrees.
3) take the jars out of the pot, set them on the counter, thoroughly mix in 1/4 cup of pre-made commercial yogurt (see note below) into each jar (I recommend using a wire whisk), and cover with cloths, a blanket, or a large tea cozy. It just has to be something that will keep the milk warm while it is fermenting.

4) Now leave it alone for 24 hours. When you're done, place the lid on the jar and pop it in the fridge. In my opinion, the perfect thing to eat as a yogurt topping is a fresh fruit "butter," made by frying sliced fruit in coconut oil (with cinnamon, optional) and blending to a creamy smoothness.

The great thing about this current heat wave is that it is PERFECT yogurt-making weather. Assuming your kitchen stays around 90-100 degrees, as mine currently does, the yogurt will thicken beautifully and be rich, creamy, and delicious by the same time the next day.

Okay, now for the issue of sourness and flavor. After trying many different "starter" yogurts I have come to the conclusion that the yogurt you make will be slightly more tart than the starter. So this means you must avoid the very tart varieties, like Stonyfield. The yogurt I made using Stonyfield was far too sour, so instead I made it into a creamy herb-garlic spread (recipe coming soon!).

It is of course important to use a high-quality yogurt, preferably organic. It's worth mentioning that I do not recommend using your homemade yogurt as starter as the live cultures will be weakened and it may not culture properly. My favorites, which all make a yogurt that is delicious even eaten plain, are:
Seven Stars Biodynamic Yogurt
Brown Cow (no, not organic, but this makes the BEST yogurt)
Redwood Hill Farm goat's yogurt

You could also experiment with Fage, or other favorites. It must be PLAIN, FULL-FAT, and organic if possible. If I couldn't find my favorite starter yogurts at the store, I would opt for the next best option that does not have a lot of additives (guar gum, etc.). And of course, remember you can make just one quart at a time if you like, or more than 2 quarts.

Try it once and you will be amazed at how easy this is! In my opinion making raw milk yogurt is so simple and rewarding that there is no excuse for anyone to be buying it - except, of course, to use as the starter. :)

See the thick layer of cream at the top? Yum!

Status post-Mexico

2010-06-23T02:01:00.010-04:00

In picturesque Tapalpa

So we just got back from our 2-week Mexico trip. While we had a good time, enjoyed beautiful surroundings, met lots of nice people, swam in the Pacific (I even got to go snorkeling!!), and ate plenty of delicious food, I am sad to report that the trip took its toll on our health -- at least, the health of Oliver and me. The saddest thing is that Oliver lost weight. I had no ability to get good food for him, it was extremely impractical to shop at a market and do any cooking (something I had not expected), we had to ration the raw milk we brought down to 1 cup per day (which I made into kefir), and Oliver basically refused to eat any wholesome food there, instead yelling for fruit and sweet beverages that were present at every meal. Sigh. Our digestion suffered (both his and mine) but it was because we were eating foods our bodies aren't used to (and never did well on). As you probably know, we have been on a healing diet that is mostly no-grain, no-starch for a few months now, which went completely to pieces in Mexico, as expected.

Due to eating differently (corn every day, sometimes at every meal, plus way more fruit than I'm used to, plus beans - which I LOVED!) and having some sugar - albeit very small amounts, I now have experienced in the past 5 days since returning: 1) a bad acne breakout (which has not been a problem AT ALL since going on the GAPS diet), 2) very heavy painful period for the first time in YEARS, 3) the beginnings of athlete's foot (that niggling little pain between your two smallest toes-sound familiar? I vanquished that long ago, without even noticing), and 4) a return of the painful Bartholin cyst I have not had for a long time. It's a benign vaginal cyst that can be the size of a small walnut. It is already shrinking and will go away soon, but I had forgotten how unpleasant it is and also that I even used to have it at all!! I have also been very tired and lethargic in the late afternoons, as before when I had a thyroid problem, and interestingly enough the lymph node in my neck that had shrunk after starting GAPS (after being large for a year) has now gotten bigger again... The good news is that I have stopped feeling bad after eating since we returned. While there, even after eating a delicious meal that I enjoyed very much, I often felt tired or over-heated after the meal was over, and often craved sweets. By the end of the trip I wanted sugar or fruit several times a day and was DYING for some French fries (a sign of fatty acid deficiency), probably because I had none of my usual daily servings of lard and butter. It made me recall how I used to crave fries and chips constantly! Ugh, such torture. It has been so nice to be free of those cravings.

As for Oliver, he is covered with mosquito bites and scrapes that are simply refusing to heal. Usually he heals within 1-2 days, tops. We returned at midnight Thursday night, and by Sunday Oliver was running a fever, which stuck around until early this morning. He has been lethargic, tired, and lying around on the floor way too much for a small boy who is usually filled with boundless energy and health. He even came and lay on the bathroom floor while I took a shower today. :( At last Hugo had the realization that this is probably die-off: symptoms of pathogenic bacteria being killed off and releasing toxins, something that would of course happen after returning to his GAPS diet. He has been excreting lots of mucous in his stool again, too, which we had taken care of well before the trip. As you can see, there was a lot of regressing. But the good news is, that we will both be in tip-top shape again soon, with a little bit of patience, rest, and a return to the diets we need. I am so ready to not be able to see Oliver's little rib-cage anymore! :(

I know some of what I've shared is a bit personal, but that is part of the point of this blog -- to convey through my own experience just how profound an effect food has on our hormones, our immune systems, our digestion, and how we feel on a daily basis.

Off to Mexico!

2010-06-05T00:01:00.003-04:00

Well, it's off to Mexico early tomorrow with our little crabby one! I promise to write about natural deodorant, fertility awareness, 5-minute coconut custard, Oliver's progress on GAPS, my brand-new cooking school launch (!) and much more when I return. It's been a very busy few months, with no time for blogging; I've missed you all! Will do my best to get back on track after June 17.

Hasta luego!

Fruit "kvass," my newest love

2010-05-01T00:30:00.010-04:00

There are very few things, in my opinion, as satisfying as making your own beverages. Having these drinks on hand adds an element of luxury to life, and makes the everyday just a little more special...and really, it's not the same when you're paying someone else to do this for you. I like knowing I made these things myself. In the past week I have made my first beet kvass (which Oliver sucks down like milk), vegetable medley kvass (still fermenting), and three fruit varieties (strawberry-pear-ginger, apple-raspberry (REALLY good!), and apple-mint-ginger).

As someone who grew up in a household with no beverages (aside from water and milk), I have always considered it a treat to have some glass bottles in the fridge, filled with delicious liquids just right for sipping with a meal, or on their own. Past favorites have included my homemade ginger ale, and now of course I brew my own kombucha, but since I am currently avoiding all sweeteners (aside from very small amounts of raw honey) I was thrilled to discover fermented fruit kvass. Technically, of course, the name kvass should not really be used to refer to this concoction (Russian kvass is traditionally made by fermenting a form of grain with something sweet), but it will do. The whey allows for fermentation of the fruit to begin, rendering the beverage nutritious, refreshing, and with a very pleasant little kick.

The best thing is that making fruit kvass is both easy and fun! Pick out a combination of fruit, berries, and fresh herbs or spices that you think would go well together, and get started. In a one-quart wide-mouth Mason jar combine the following (be sure to use organic ingredients for the best fermentation results):
-a big handful of berries
-one sliced "core" fruit (such as apple or pear)
-a tablespoon of grated ginger
-1/2 cup raw milk whey
-enough filtered water to fill the jar

Combine all ingredients, top off with water, place a weight of some sort on top of the fruit to keep it submerged, and close tightly. Keep on the counter in a warm-ish place for 3 days, before transferring to the fridge. You can top off the bottle with filtered water and a splash of whey when it gets low, until the fruit is all used up.

This recipe can be varied by using different fruits, citrus juices, fresh herbs, or even vegetables.

As I have been making many forays lately into the world of lactofermentation I was puzzling way too much over what to use as a suitable weight. Some of my fermented mackerel had gone putrid at the top of the jar because it didn't all stay underneath the weight (a Mason jar lid insert) that I had placed on the top. I really needed something that would keep the solids completely beneath the water or fermenting liquid.

Hugo is great at coming up with solutions, and he discovered the PERFECT thing at the Container Store: a stainless steel mesh herb ball (large-size, Progressive brand), which we took apart and made into two separate weights/strainers. They fit perfectly inside a wide-mouth Mason jar. I'm sure there are many lacto-fermentation websites with more technologically advanced solutions, but I think this one works great for now.

Oliver LOVES fruit kvass with his meals.

Signing up for WIND power - 1-2-3-done!

2010-04-25T22:56:00.004-04:00

This is for all our fellow ConEd customers out there who are tired of using coal-derived electricity--

We were enrolled in the wind power program at our last apartment, but since the move in February I hadn't gotten it together to enroll again (they don't automatically switch you when you move). Last time I did it by text message (yes, the perfect way in my opinion!) but this time email was required - which is why it took me longer.

Still, though, it really couldn't be much easier than this. All you have to do is email Sam and write, "Please enroll account ######## in the WIND program." That's it! So all you need is your ConEdison bill with the account number, and you're good to go. Sam submits new enrollments early on Monday mornings, so you have time to get yours in for tomorrow if you're quick... :) Oh, and I should mention that the increase in your monthly bill shouldn't be more than $5 at the most. I think that's very little to pay for a much cleaner, better alternative to coal-burning.

You can also text message Sam and he will get back to you right away. He's a very nice guy -- I met him at his booth at the Union Square Greenmarket a while back.

Sam Carroll
NYC Outreach Coordinator
Community Energy, Inc.
646-457-9320 (direct)
www.communityenergyinc.com

Raindance Farm Newsletter

2010-04-21T09:42:00.002-04:00

Siobhan's first newsletter is out! Just thought I would pass along an excerpt that is particularly relevant for our Brooklyn communities. Be sure to click the link below to read about Siobhan's new solar panel water-heating system, and irrigation for the many acres of pasture.

New Meating Place for Raindance Farm Deliveries

Now that the club has doubled its ordering power we are announcing our new and improved meeting location at a church on 66th Street. The address is 6501, 6th Ave, Bay Ridge. Thanks to the gracious church community there we can have use of the ample parking and even use indoor space in the community center during inclement weather. We are planning on meating on May first at 3 pm if that time works for the majority of members. Thanks to Hannah's hard work networking, the club generated enough orders to provide all club members with a 10% discount last Saturday. Thanks Hannah and everyone who ordered. (yay! go Bay Ridge!)

Local Buying Club
Are you interested in developing a grassroots local buying club in your area? Raindance Farm offers discounts of up to 20%. We serve the NY/ NJ metro area and Hudson Valley. If you love to organize and know like-minded families looking for healthy organic meat and cheese contact Siobhan Griffin by e-mail or phone.

For news and pictures of the farm, read the full newsletter here:

http://www.raindanceorganicfarm.com/newsletter1.html

How to make ghee

2010-04-16T23:51:00.004-04:00

Place butter in an oven-proof dish and melt at 140-150 degrees. When the clear golden liquid has separated from the milk solids, carefully pour off the oil (ghee) and allow to solidify in the refrigerator. The milk solids (which will contain the salt if you used salted butter) are absolutely delicious, and redolent of SmartFood cheddar cheese popcorn...YUM. Ghee, otherwise known as clarified butter, is suitable for people on the GAPS diet because it does not contain milk solids, the part of dairy that can cause problems in individuals with gut dysbiosis. Ghee may be enjoyed just like butter, and will not burn (supposedly -- I haven't tested this completely) when over-heated (unlike butter).

Many people bring up traditional Indian people as representatives of healthy vegan populations, but in fact these people were not only consuming fair amounts of bug larvae due to their harvesting methods -- they also ate plenty of wonderfully nutritious, cultured ghee from grass-fed cows. Of course, I always recommend using raw milk butter from grass-fed cows for making ghee, or for topping your toast. :)

Winter squash "pancakes"

2010-04-16T23:43:00.003-04:00

Tonight Ollie and I were starving after getting back from doing errands with our new friend Esther (a great neighbor, fellow Raindance devotee, and brilliant illustrator). I decided to try some GAPS diet pancakes: a few very large spoonfuls of cooked acorn squash, 2 eggs, a pinch of sea salt, and a few shakes of the bag of almond flour. Kept adding more almond flour to make a soft consistency that would hold its shape in the pan. Cook in LOTS of melted bacon fat, lard, ghee, or coconut oil (we did the bacon fat tonight as I am saving my dwindling supply of lard for pork rillettes -- can't wait to have a chance to make them!). I served the cakes with melted ghee (clarified butter) and a sprinkling of sea salt. Oliver was SO excited, poor little guy -- he's hardly seen a carb all week. Now he is sleeping like the proverbial baby...but I fear this was a bit of an overdose, and a little more fiber than he was ready for at this point. They WERE yummy, though!

"It's MY ball!" (actually, Ollie, it doesn't even belong to you)

2010-04-16T23:42:00.002-04:00

Oliver proves you can multitask even at the play ground.

BUSTED!

2010-04-16T23:36:00.003-04:00

Up until last week we had permission to do our Raindance drop-off in the parking lot of Walgreens, but this last time we had about 15 members order, and a customer complained. After that the management was pretty annoyed with us and gave us the boot. We felt like criminals doing a drug deal out of the back of a Honda minivan -- had to take our illicit activity to the streets. It's pretty funny, feeling like you have to sneak around with cartons of eggs and packages of frozen grass-fed meat! But that's often how it is when you're handing out real food instead of candy bars.

Busy busy

2010-04-16T16:15:00.003-04:00

Getting ready for our 2010 kick-off event tomorrow in midtown for the city-wide parents' group I lead:

Nourishing Our Children: Traditional Foods for the Modern Child
44 East 32nd Street, TRS Professional Suites, 2:00pm
Suggested donation: $10-20

This workshop answers the question "Can children be well-fed but malnourished?" by offering an in-depth look at the true nutritional needs of the growing child and the dangers of depleted modern foods, including many labeled as “natural” and “organic.” We examine the historical significance of many foods that are now vilified as dangerous and unhealthy, and explain why a return to a traditional, nutrient-dense diet is crucial for returning our youngest generations to health and vitality. Angela Davis and Hannah Springer, Weston A. Price Foundation Brooklyn chapter leaders, will share dietary principles to create optimal nutrition, behavior and learning for children. We will share ideas for traditional, nutrient-dense meals to guide parents in nourishing rather than merely feeding their children, and will provide time for a group discussion of strategies for raising healthy eaters.

Nutrient-dense traditional snacks will be served.

It will be fun! Come join us! :)

Starting the GAPS diet

2010-04-12T22:53:00.003-04:00

The past few days have been a little tough, and I have so little time to do the necessary computer work, let along to blog. Oliver and I are following the GAPS diet in order to correct some digestive and behavioral issues that have recently come to light...and so that I can be properly well for my own sake, and for any future children I may have. I feel positive and hopeful about this, though it is hard, as the first stage of the diet involves only bone broths with meats, probiotic liquids (from traditional lacto-fermented sauerkraut, etc.), and tea or water to drink. This is pretty limiting...and I think I've lost weight already which is definitely not the goal. I am also eating a small amount of homemade yogurt, well-cooked vegetables, and a few egg yolks a day mixed into broth, but Oliver is in much worse shape than I am and cannot have these things quite yet. I feel well-nourished actually, and haven't had the weird abdominal lumps in the morning that I was having ever since giving birth. Oliver's behavior is much different. Whereas usually he would tear into a pile of neatly folded laundry, today he simply climbed up on the couch and sat among the folded laundry very contentedly! He is showing interest in all his usual activities (he still brings me his shoes to tell me he wants to go outside, for example) but he is much calmer and seems to be less at loose ends...which had been happening a lot lately.

Also the tiny bumps (which I think are yeast) have disappeared from his belly and back. They would come if he ate any sweeteners or fruit, which he has been off for over a week now. He is also off the fresh raw milk right now as he had become sadly addicted to it (more on the dangers of milk addiction later). He slept through the night last night which is quite unusual. He is breastfeeding more than usual because of the dietary restrictions.

This is such an inconvenient time to be doing this as we plan to visit Hugo's extended family in Mexico for a few weeks in June, but I just felt that I could not wait any longer. **DO NOT READ THIS NEXT PART IF YOU ARE SQUEAMISH!** His poop had become so disgusting and awful that something really had to be done. Children are not supposed to be pooping out identifiable pieces of food, and it is not supposed to be soupy or mucousy (was terribly mucousy on Saturday after eating a bunch of cheese). One time his poop was so acidic that it caused giant welts to form where it had touched the top of his legs -- horrible!!

As starchy vegetables, grains, bread, fruit, sweeteners, and fresh milk (lactose) all feed the bad microorganisms in his gut (Candida, clostridia, bacteroids, and the others) they have all been eliminated, and will not be re-introduced for a very long time. The healing foods he needs right now are bone broths, meats w/accompanying fat (cooked in the broth), non-starchy well-cooked vegetables (when he is no longer having diarrhea), probiotic liquids (whey, and sauerkraut juice or kim chee juice), and then of course yolks from pastured eggs.

I will keep you updated on our progress. It will likely not prove too exciting for most of you, so I will apologize in advance for that. But as this diet is just what most children these days need to heal, it will be interesting for many parents (especially those who have children with food allergies, asthma, eczema, candida overgrowth, ADD/ADHD, Autism, depression, low energy, poor immune function, failure to thrive, digestive issues, poor sleep patterns, behavioral and learning disorders...and the list goes on). The good news is that I am certain Oliver will be completely well in a comparatively short time as he is overall a healthy child.

This week

2010-04-09T01:03:00.004-04:00

-interview with Alice Jamison, who is writing a book about children raised according to the Weston A. Price Foundation principles of wise food traditions
-PBS interview for a special celebrating the 50th Anniversary of the Pill -- they are including an 8-minute segment on fertility awareness! That happens tomorrow.
-started a new diet with Oliver (more to come on this later, but so far so good)
-3 requests for new classes, one to be held specifically for new moms in Williamsburg/Greenpoint, one full-day workshop in Rockland County, and a series on resolving inexplicable health issues in children (based on the Gut & Psychology Syndrome healing protocol)

PHEW!

Plus there is the Nourishing Our Children-NYC kick-off 2010 event to prepare for, happening on April 17. As tonight marked the end of my March/April cooking series, I thought next week would be vacation, but I guess not... Good thing I am a workaholic. :)

Saturday is raw milk delivery day (looking forward to my duties as site coordinator!) and Raindance Farm delivery day as well (if you want to get in a last-minute order, email Siobhan asap).

Please don't give up on me -- I promise to post something much more interesting soon!

Such a big boy!

2010-03-31T07:34:00.000-04:00

Well folks

2010-03-27T08:32:00.005-04:00

I've succumbed to the allure of being able to share my thoughts and daily activities with the masses (self-deprecating chuckle) at the click of a button...and joined Twitter!

You can follow me at two separate usernames: Twitter.com/LARDLASS will include personal tweets, tips on seasonal foods and what's best at the Greenmarkets, suggestions for new places to find great food in NYC, super-fast recipes, updates on what we're eating as a family, reminders about events, and parenting and nutrition tips. And as if ALL THAT weren't enough, I will also post tweets under the username NOCNYC, and will try to keep posts to what's appropriate in my role as group leader for Nourishing Our Children-NYC. Tweets will include reminders about events, tips related to parenting and traditional foods, news and requests from other members (as in: Sarah needs some emergency raw milk for baby formula -- who can spare some?), and the like.

Some of you (ahem--you know who you are!) may find my choice of the username lardlass objectionable...but it was between that and lardlady which frankly just made me sound old. Plus this has a nice play on a word we all know. :) I hereby declare that I am reclaiming lard (and pig fat in general) to be a DELICIOUS and NUTRITIOUS traditional food that has kept people in allegedy "impoverished" countries healthy and well for hundreds (thousands?) of years, and blessed them with high cheekbones, beautiful straight white teeth, happy dispositions, healthy babies, and long lives.

So please do visit Twitter and sign up to follow me!
Twitter.com/lardlass
Twitter.com/nocnyc

What can we do?

2010-03-26T16:46:00.006-04:00

This is in response to a comment on the previous post.

Each of us can only do what we can do, but the first step is to take responsibility for what we are contributing to the problem, and to figure out a few small ways we can make changes. This can be a gradual process!! but the end result can look something like this:

1) Buy as much of your food requirements as you can from local farms and artisanal producers. If you need help with sourcing visit www.LocalHarvest.org (good esp. for produce), and WestonAPrice.org (look for the chapter in your area and ask about sourcing animal foods from responsible grass-based farms). Be more conscious of what you're buying and think about any ways of cutting back on processed items and items with a lot of packaging waste. By supporting local farms you are not only going to have better health and contribute to environmental protection and proper animal husbandry, but you will also be helping your local economy in a profound way -- think of what it would mean if our small farmers had more money to spend at local businesses? This has a magnified effect on the health of each local economy.

2) Work on your own health. This will mean learning to go against what the USDA, FDA, and CDC tell us is safe to eat and/or what is most nutritious. This means going against the American Heart Association and the Dietetic Association of America. It means looking at what people have eaten historically (particularly your own ancestors from several generations back) and seeing how you can adopt some of those practices. This is SO hard for most people, but usually once they begin to see positive changes in health they are enthusiastic about continuing. This is the biggest area, in my opinion, where individual action has to take a clear path AWAY from government and what it is telling us to do.

3) Shop at local business, but only if they are mom-and-pop operations. Begin to seek out more local, small-scale sources for the regular items you are purchasing, and be willing to pay a few extra dollars here and there. We have sold our souls to big-box retailers like Walmart and Target and it's killing our local economies. As you spend a little more (and definitely try to emphasize American-made products, and especially those made in your region) for the goods you use on a regular basis, you will naturally have to cut back to stay in your budget. Cutting back is GOOD. Don't be afraid to find ways to do with less, to make your own household cleaners or tooth powder, to skip some of the chemicals that are part of your body's regular diet. Shop second-hand and consignment for everything that makes sense; give away things you were going to put in the trash by checking Yahoo groups for a freecycle forum in your city.

4) Consider your own lifestyle choices. If you can, find ways to live closer to work so you can walk or ride a bike. Look into public transportation and carpools. Go out of your way to see if there are ways of working with others in your community to share some of the burdens and benefits of living more responsibly. If you have the aptitude and desire (and opportunity) cultivate an additional skill or way you can be self-sufficient in your own life. Look for ways you can barter and trade with others to create opportunities where everyone will benefit and you can cut out some of the middle-man dependency.

5) Acknowledge that convenience, stimulation, and ease are the things we have become addicted to on a national basis, and the things we may have to sacrifice if we want the future to be brighter. It is HARD WORK to care for animals, to grow food, to garden, to cook, to plan meals ahead, to take canvas bags every single time you shop, to ride a bike or a bus instead of driving, to carry 50 lbs. of farm food on the subway, to give birth at home, to kick a sugar or caffeine habit, to sacrifice money and things so you can be home with your kids. These things may be difficult or just inconvenient, but it's worth it.

As for what the government should do -- well, unless Dennis Kucinich becomes president some time soon and everyone in Congress has a change of heart and becomes just like him, there really isn't too much hope. We can't wait for the government to do what it should do. But as individuals we really do have the potential to profoundly affect society, to positively impact others in our sphere of influence, and to guide the futures of our own communities and families. In American society, based on capitalism and money, I think the single most important way we can make changes is through our buying decisions. We are literally voting with our dollars for the kind of future we want for our country and our children.

Sickness management "reform?"

2010-03-24T09:01:00.003-04:00

I listen to a lot of public radio, and let me tell you I am full up to my eyebrows with this whole health insurance reform thing. Everyone who possibly can has weighed in on what's right and wrong with the bill; every detail and nuance has been discussed ad nauseum. While there are some good things about the bill (obviously I am all for covering more people so that fewer have to lose their homes because they can't pay their medical bills) there is the giant elephant in the room that has not even been mentioned -- for the simple fact that addressing it would mean reduced profits for Big Ag, Big Pharma, the medical-industrial complex, the parasitic health insurance companies, and the processed food industry. Even advocates of a single-payer system (of which I am one) seem to refuse to face the fact that a system that works quite well in many other countries would perhaps not work here, for the simple fact that Americans are quite a lot sicker. At this point I believe we rank around #47 in lifetime expectancy, and quite low in overall happiness (so clearly our excess of advanced "health" care options and consumer goods is not giving us joy or longer lives), and I'm sure if someone out there has studied this they have found that of all the industrialized nations we are definitely the sickest. So the question at the heart of this issue is not actually about how we can get more people to participate regularly in the medical-industrial complex, but rather how can we stop needing so very much disease maintenance?

My answer, as you all know, has to do with better food, and a more localized, involved, sustainable, and traditional approach to eating and living. Time and again, research has proven that the lion's share of our "health" care needs are related to illnesses and conditions that are highly preventable by making different food and lifestyle choices. But the way things are now, with our tax dollars going to support the very industries that are poisoning us, we are not likely to see this type of change coming from the top down any time soon.

This all reminds me of the parasitic relationship of the industrial prison complex to communities: we need more and more criminals to be locked away to support the ravenous beast of the prison system because we need jobs for prison and justice system workers, but in reality it is private companies that are getting rich, and we are paying the cost of prison building and maintenance through our tax dollars (and of course the same arrangement plays out in the business of warfare). In a similar way, through our insatiable need for convenience foods and pills and legal addictive substances and ever more fossil fuels and coal we have concentrated power and control in the companies that have grown fat off of our buying decisions -- and then off of the resulting bad health, obesity, and misery these choices have purchased for us. Big Ag and Big Pharma are truly the most clever, most intertwined twin industries that have ever existed in the United States, with the energy companies, financial industry, medical-industrial complex, and mid-level processors and distributors taking the remaining slices of the pie.

It is disturbingly easy to forget or to ignore the fact that we as taxpayers and consumers are footing the bill for every problem the corporations have allegedly created. We are always going to foot the bill. When we buy cheap food thinking we're brilliant for saving money we are forgetting that our wallets are hemorrhaging many additional dollars each and every time in order to pay for the pollution, environmental degradation, and bad health that we just supported with our buying choices. Not to mention the fact that we will be paying down the road to manage the health conditions that are sure to come even if we are lucky enough to be getting by now. Already it seems at least 1 in 2 families is paying through the nose (either in time or money) for the inexplicable childhood diseases, back-to-back infections, rampant allergies, food intolerances, and behavioral and learning disorders that are commonplace among our children, most of whom have never had an authentic meal of real, nourishing food in their lives. (And while I'm on the topic, don't forget that the school lunch system is a clever way of charging taxpayers for the privilege of letting Big Ag use their children as waste disposals.)

As far as I'm concerned, I want no part of the whole thing. Give me good food and a longer life; I will happily pay more now instead of paying even more down the road. You can keep your "convenience" foods and your addictive beverages and your "preventive" flu shots and your big box stores and your painkillers and your antimicrobials and your garlic flown in from China (really, people -- garlic?!?!?!) and your assurances that I will be able to use as much managed care as I could possibly want. Because I know that I -- or my neighbor, or worse yet, my kids -- will pay for it in myriad ways.

March delivery from Raindance Farm

2010-03-19T22:56:00.006-04:00

Last weekend was our monthly delivery of wonderful meats, raw milk cheese, sausages, bacon, and pastured eggs from Siobhan at Raindance Organic Farm. Oliver had a great time playing among the pile of meat packages while I tried to figure out how to fit everything into the freezer. I couldn't stop admiring the beautiful eggs! Aren't they absolutely gorgeous?! And that's just the outside.

Every time we get these deliveries of local foods that have been grown, raised, and produced with such care and attention I feel like I've had the loveliest Christmas ever all over again. We are so blessed to be able to enjoy these wonderful foods, while knowing the environment, the soil, the farmers, the local economy, the animals, and our health are all the better for it.

School lunches in Paris

2010-03-10T07:56:00.002-05:00

Hake in Basque sauce, anyone? How about an hors d'oeuvre, cheese plate, and salad with each meal? Now try picturing that on every tray in a crowded school lunchroom.

Click here to read the article.

Q & A column

2010-03-09T08:28:00.002-05:00

The Q&A column on my website is becoming quite extensive. I think we've covered everything ranging from eczema and diaper rashes to vitamin recommendations for kids. Not to mention things like composting, meal planning, food allergies, cholesterol, gluten intolerance, feeding babies, organic vs. non, and much much more. Scroll through the questions and answers, or use your "find" function in your browser to look for a specific topic. You can also email me a question (Hannah@EarthBodyBalance.com) and I will post my reply (no names are used).

For the record

2010-03-02T23:51:00.013-05:00

I was interviewed recently for the Brooklyn Paper about raw milk and the club we belong to, and was quite upset to see the online version of the article (click here) and the copy-cat version on Gothamist.

Perhaps it was all written as a joke, but if so I am not accustomed to journalism of this nature, so all I can do is assume it was meant seriously. The main problem with the article is that it is just brimming with words from the drug-dealers' lexicon, words like traffic, smuggle, contraband, runner, clandestine, etc. I am described as "climbing the ranks," and "controlling" drop-off sites, as well as being referred to as Public Enemy Number 1. Now I am the first person to jump at the chance to actually be a Public Enemy Number 1 for the cause of real food, but for God's sake please let it be because I've actually done something illegal!

I am also described as "weeding out applications who want to 'tear the group apart from the inside,'" a blatant misquote. I said that we screen applicants before giving out sensitive information about the farmers and delivery locations. After all, it is imperative that we protect these farmers who are some of the best, most honest and hardworking people anyone could ever hope to meet. They are the ones taking a brave personal risk, not me as the consumer! It doesn't matter that they are doing nothing illegal by allowing us to purchase delicious raw milk products on their farms. Farms have been investigated and shut down all too often because big companies have made false claims about customers getting sick from using the small farms' raw milk products. It's terrible that this happens, but unfortunately it happens every day somewhere in this country. Even small-scale family farmers who are barely keeping body and soul together are somehow seen as a threat to the grip that the food industry has on the American market. I cannot fathom this level of greed.

To set the record straight, I did not learn about raw milk from the Omnivore's Dilemma; Michael Pollan really dropped the ball by not discussing it. I first became interested in ORGANIC foods from reading OD, but that was many years ago. It was after I had Oliver, and had been taking thyroid medication for a year (which interfered with my labor and delivery), that I picked up The Garden of Fertility and learned about the Weston A. Price Foundation and the traditional, nutrient-dense way of eating that includes raw dairy and other whole, unprocessed foods. This started me on my quest to find a good source of local raw dairy and other foods. The mention of my thyroid condition developing as a result of pregnancy was also incorrect; I developed hypothyroidism as a result of eating a soy-heavy mostly vegetarian diet and taking birth control pills for several years. Fortunately the article did mention that I no longer have to take thyroid medications due to dietary changes, but soy- and hormone-avoidance are also quite important and should be mentioned as well.

I must be allowed to restore the full meaning to the quote at the top about "This goes beyond organic." I was talking about the milk being beyond organic because it is from cows eating grass. Grass-based farming is incredibly important for the environment, the health of the animals, and the health of the people eating the products. This cannot be overemphasized. Everyone is stuck on the word "organic" which is almost devoid of meaning in today's industrial food system and means only that animals are fed grains grown without certain pesticides (137 different types of chemicals are still allowed on industrial organic plantations). We need to get back to small, local family farms that are biodiverse (i.e. growing many kinds of plant foods and animals) in order to have any hope of restoring environmental balance, soil health, the economies of local communities, food security, and health of the people, children especially. Kids are really getting a bad deal in this system -- they are living shorter, sicker lives than their parents, which is incredibly sad. I see kids everywhere with so many health and daily functioning problems it just takes my breath away. There is hope for these children, but it lies in real food, something incredibly hard to come by.

I never had any problem digesting milk as this article claims (I don't know where Stephen came up with this), but when I learned about how milk is produced, the conditions the animals are in, the hormones they receive, etc. and also about how milk is a delicate living food (just like human breastmilk) and highly damaged nutritionally by pasteurization and homogenization I simply couldn't continue using regular supermarket dairy. Even organic dairy is mainly from cows that are in confinement and aren't permitted to graze on pasture, so their milk is of dubious nutritional quality. It's the cow eating grass that makes milk high in vitamin A, and being outdoors in sunshine that makes it rich in vitamin D. "Fortification" is unnecessary when the cows are allowed to live like cows should live! And yes, these wonderful fat-soluble vitamins are found -- you guessed it -- in the FAT.

This story generates a dangerous misconception that it is illegal to consume raw milk. Have I mentioned yet that it is NOT ILLEGAL TO CONSUME RAW MILK, even in New York State? This is the only thing we have to be thankful for in this whole situation: that as hard as the government and the corporations controlling the government have made it, many of us can actually still obtain good foods that are brimming with nutrients and flavor and are still in their natural state of unprocessed perfection. If we were to live a few miles to the northeast in the state of Connecticut, we could purchase raw milk in stores -- but alas, we live here. The arbitrary rules around raw milk that vary according to slight differences in geographic location are rather ridiculous, which is why this entire story feels to me like a made-up issue on a slow news week.

It is time for the U.S. to wake up to the fact that in most of the world people are eating real foods, produced on their own land or relatively close by on small farms (or of course harvested from the ocean), mostly unprocessed, and not sterilized out of all useful nutritional value. We need to get over this fear of dirt and germs and bacteria and all that other real stuff that makes us squirm and reach for the hand sanitizer. Did you know that kids who are around dirt (i.e. living on farms or allowed to play in the dirt) have stronger immune systems? We need dirt! We need microorganisms! Our sanitation obsession is killing us, from our insides out. People rely on raw dairy and raw cultured dairy in many countries as an important source of nourishment, beneficial bacteria, live enzymes, rich fat-soluble vitamins, digestible proteins, and so much more -- and they are all the healthier for it. A lot of immigrants come to Brooklyn from countries where it is totally the norm to get local raw dairy and other great farm products (like lard for example, and eggs from chickens who are actually running around in clover and eating worms), and are extremely disconcerted at the complete lack of good food in our neighborhood grocery stores. It is no wonder Americans are sick, sick, sick, and getting sicker every day. We simply cannot be well on the food that is readily available in most stores, and that's even leaving fast-food and restaurants out of the equation. I don't care how good your health plan is or how "good" your genes are, the most important factor comes down to what you are putting in your body every day. And yes, it takes a lot of time and effort to seek out good real foods and prepare them for our families -- but we can be grateful we aren't required to do the hardest part which is growing the plants and raising the animals, because then it would be difficult indeed.

This article presents me as someone with questionable (even bad) motives who is trying to get people hooked on an illicit substance. In fact, I very rarely even discuss raw dairy with people I meet, and I certainly get no benefit out of others switching to raw other than the satisfaction of seeing their family's health improve and knowing both they and some sustainable small farms are benefiting a little rather than the medical industry and the giant food corporations. Does this whole situation seem surreal to anyone else? All joking and sarcasm aside (if that's what this article is) it actually truly is the state of affairs in this country. The drugs are right out on the counter and on the shelves at every store in town (and I'm talking about legal stimulants like sugar, white flour, alcohol, and caffeine, not pharmaceuticals), while the wholesome foods have to be smuggled in. It would make an entertaining graphic novel or B movie if it weren't so damn depressing. Again, maybe this whole article is supposed to be a spoof...I can only hope so, or that at least readers will overlook the sensationalistic language and focus instead on the important points: eat better, go to the doctor less. End of story.

February fantasies

2010-03-02T08:00:00.005-05:00

Okay, so technically it's March, but these fantasies started in early February. For anyone who has eaten (almost) entirely local/seasonal all winter in the northeast you will know what I'm talking about. These days I find myself thinking longingly of SALAD. SALAD SALAD SALAD! Specifically Caesar salad. Something about the crisp cool leaves of Romaine, accompanied by that delicious dressing and crunchy croutons... My friend Viktoria made a kick-a** Caesar salad when I visited her last month, and I had one at a restaurant in January. Then an incredibly disappointing taco salad at a restaurant more recently. So I'm not being totally strict here, just not making them at home.

Here it is 8am, and a nice Caesar salad sounds like just the thing to start the day off right. Except that it's March. And there is no lettuce to be found at the farmers' market. And somehow, even though it sounds great, I still don't want to buy lettuce at the grocery store 5 blocks away, make the salad, and eat it. It's still the time for sweet potatoes, onions, garlic, broths, and stews. But this doing without really sharpens the appetite for the seasonal foods spring will have to offer! I am really really excited!! (And hey, when was the last time you got excited about salad?)

Oliver update

2010-03-01T09:14:00.006-05:00

Oliver is now: 18.5 months old
Main words: puppy (said about 100 times an hour), doggie (also a BIG favorite), ow (which means everything from please to ouch), kitty, woof-woof, moo, quack-quack, meow, growl, dirty (which sounds like lodie), hi, bye, water, and many more
Imitative words: "man-oh-man!" (which I say too much apparently), and "boy-oh-boy!"
First word: YUM! (which makes this devoted kitchen slave feel very good)
The latest: BAAA! (like a sheep, which he is super good at), and goodnight, which sounds like "ite". Yesterday he tried to say "bad idea" which was pretty funny.
Oh, and the two best words: Mama and Papa. :)

Favorite activities: dancing to music his parents are listening to, watching stuffed animals dance and sing, lying in Hugo's lap drinking milk, giving hugs and kisses (to us and to his hand puppet that serves as Hugo's stand-in when he is at work), looking at dogs and puppies, running around in new environments, playing peek-a-boo (especially underneath chairs), rummaging through my utensil drawer, and EATING!

Sign language: please, thank you, water, eat, milk/nurse, more, bed/sleep, all done

Illnesses to date: one cold

Breastfeeding: every couple of hours during the day and twice at night

Size: tall and heavy! Outgrowing his 18-month-old clothes very fast.

Oliver day-to-day: filled with boundless energy!!! Sometimes Hugo sighs in a proud, pathetic way and says, "I wish we could feed him some crappy food so he wouldn't always be so energetic!"

Oliver's hair: growing like a weed. I really can't explain this...

Quick winter soup

2010-02-26T08:13:00.008-05:00

I've recently become a big fan of broth. Well, okay, so I've been a fan of broth for a long time, but now I want to eat it every day, pretty much just straight up. Bone broth is so warming, sustaining, and delicious in these cold, snowy months -- there is really nothing like it! And of course, in addition to being tasty and comforting, it's also an excellent source of gelatin which serves to attract digestive juices to the food in our stomachs, which makes it the perfect thing to serve before a winter meal. (Winter meals generally contain mainly cooked foods which repel digestive juices, but including gelatin in the form of broth remedies this problem.)

These days I am still making stock about once a week, and for a while now I've been alternating between chicken, beef, shrimp, and fish, generally keeping a Mason jar or two in the fridge all the time for a quick meal. I like to chop onions, garlic, scallions, shallots, or leeks and throw them in the pot while I heat the broth. Ginger is also a good addition, though you have to use it sparingly. In January I made my first oxtail soup (pho style) and it has quickly become my favorite thing, served with extra fish sauce, chili sauce, and hoisin sauce (though I leave these out when serving to Oliver).

So that's my tip: make stock weekly, freeze most of it but keep some always thawed in your fridge, pour a few cups in your smallest pot, add some freshly-chopped aromatics (or shrimp butter if making a fish or shrimp broth), and boil briefly. Technically this could hardly be called soup, I suppose...but still, it's a great meal starter, and if you wanted something heartier you could add some beans, brown rice, greens, or winter vegetables as well -- even frozen meatballs or sliced sausage.

We will be covering most of the dishes I've mentioned in my upcoming cooking series.

Just for the heck of it, here's a picture of Oliver post-oatmeal yesterday morning (note the great lighting of our brand new kitchen! we moved last Sunday).

A discussion of carbs

2010-02-17T09:39:00.004-05:00

Reader question: I wanted to let you know that I have started the GAPS book by Dr. Campbell-McBride and I just bought "Primal Body, Primal Mind" which was given 2 thumbs up in the last Wise Traditions. When you are done moving/have had a chance to look at them, I would love to chat with you about them. Both recommend almost no carbs- even oats, brown rice, etc because of their effect on blood sugar. I haven't finished the books yet so I don't know if they mention soaking, but I would assume that soaking the grains first mitigates their deleterious effects. Anyway, would love to know your opinion.

Response: In terms of carbs, yes it is very true that excess carbohydrate consumption is at the root of our modern health crisis (along with mass-consumption of rancid vegetable oils and a few other things as well). And it is particularly the refined carbs and sweeteners that are doing the most damage. The USDA Food Pyramid recommends 300 grams of carbohydrates from grains a day!! This is the amount that a marathon runner would need to run the marathon -- not the amount that a sedentary person needs. So yes, everything we have been taught about cereals, bread, and pasta being the "staff of life" is completely wrong.

However, before you jump on the Atkins bandwagon, it is really incredibly important to keep in mind the findings of Weston A. Price who discovered many "primitive" cultures who ate quite a lot of carbohydrates and were extremely healthy. The Scottish people living in the outer Hebrides are a perfect example: they ate as many as 1000 calories per day from oats, yet had almost no tooth decay (remember, tooth decay is the physical manifestation of recurring imbalances in blood sugar and blood mineral levels). It is my belief - based on everything I have read and observed - that certain carbohydrates work best for certain people based on their ethnic heritage and the way their ancestors evolved specifically. For example, oatmeal works great for me, and I eat it almost every morning, but it makes Hugo want to fall asleep immediately. I have Scottish/Irish and European ancestry (oats were also big in other cooler parts of Europe) and so it is my experience and belief (based on being in tune with my body) that oats properly prepared work well for me. However, Hugo's heritage is entirely Spanish and Mexican (including Indian), and oats were never eaten by his ancestors. He is also blood type O (as are many Mexicans) which means he requires and is able to digest a lot of protein, especially meat -- but this doesn't mean that he needs to avoid carbs. Rather, he also does really well with corn and beans, both very starchy carb-rich foods. I could go on to give you other examples of this, but I'm sure you get the point. If you can look to your genetic heritage and determine roughly what your ancestors would have been eating, this may help you to at least find modern equivalents.

If you are prone to hypoglycemia and adrenal issues, as I was, you will need to completely cut out alcohol (which turns immediately to sugar in the body), white flour (also white rice and white pasta), all refined sweeteners, and all but very small servings of natural sweeteners and fruit. You will also need to be sure to have adequate animal fat and protein intake, coupled with fermented foods and/or beverages at every meal, and bone broth taken before eating meat (as you are blood type A this will help you digest the protein properly). You may also need to strictly limit carbohydrate consumption in the form of bread and flour, even whole-grain, because flour is basically very small particles of carbohydrate and therefore very easily absorbed, which can still cause something of an imbalance in blood sugar (sourdough breads and soaked-flour home-baked items are something of an exception, though they will still need to be used in moderation -- I recommend no more than 1-2 servings daily of flour items of any kind). This will all help with adrenal issues and a tendency to hypoglycemia. You may even notice a difference in your response to oats in various forms -- i.e. steel-cut oats will likely keep you going much longer than Scottish oatmeal which is in a highly crushed/milled form. This is a sign that your body is working harder to break down the more fibrous parts of the oats, thereby releasing glucose into the blood stream more slowly, which is exactly what we want.

It is also worth noting that rice is uniquely starchy in comparison to most other whole grains; it has a much higher starch-to-fiber ratio. It's wise to keep rice consumption to a minimum, even brown rice consumption, because the pancreas of the average Westerner is simply not adapted to produce enough insulin to digest rice on a regular basis. Asian and Japanese people actually have larger pancreases to handle rice! Again, we can take a cue from what's available locally. You can indeed grow oats in our Northeast climate, but not rice!

The key is to 1) find which healthy sources of carbs work for your body, and 2) use them in moderation or in the proper balance that works for you. Signs of blood sugar imbalances may include things like acne, PMS, PCOS (poly-cystic ovary syndome) and breast cysts, reproductive disorders, adrenal stress, thyroid issues, insulin resistance (with its signature weight gain around the belly), hypoglycemia, fatigue after eating, tooth decay, unwanted hair growth, yeast infections, irritability, depression, and susceptibility to infection.

Coconut oil mayonnaise

2010-02-14T18:55:00.006-05:00

Until recently I always made mayonnaise using only olive oil, and I was pretty happy with it -- but I really wanted to find some ways to incorporate more coconut oil into our diet. Well, it only took one experimental try to discover that it works really great in mayo! I actually got a better texture and firmness with the coconut oil. Oliver will eat several spoonfuls at a sitting, not as a condiment but as a stand-alone food. It's really delicious and you can eat as much as you want and enjoy all the beneficial properties of the coconut oil as well as the flavor (and no, it doesn't taste like coconut if you buy the expeller-pressed, semi-refined variety).

First, if coconut oil is solid, remove lid and place jar in pot of water on the stove. Turn on very low heat and allow water to warm gently so that oil becomes liquefied, but not hot. In food processor, blend the following for 30 seconds (or mix vigorously with a whisk):

• 1 egg + 1 egg yolk (at room temperature - VERY important!)
• 1 tbsp. whey (instructions for making your own are here)
• 1 tsp. Dijon-style mustard
• 1.5 tbsp. fresh lemon juice (4 1/2 tsp.)
• 3 generous pinches of unrefined sea salt

Using drip attachment on processor, add 1/2 cup liquefied coconut oil very slowly, and allow to blend well. Check for seasonings, and add more salt, lemon, or mustard if desired (garlic powder or fresh minced garlic may also be added at this time). Pour mayonnaise into a small jar, screw on lid tightly, and allow it to remain at room temperature for 7 hours; this will “inoculate” the mayonnaise with good bacteria from the whey and prevent it from harboring any dangerous bacteria. After 7 hours, store in refrigerator. Mayonnaise made with whey will last much longer than you could possibly need it to! Store in a slightly warmer part of the refrigerator (such as the door) to keep it from getting too firm. You can always let it sit at room temperature to warm up.

Coconut oil is a unique vegetable source of lauric acid (also found in breastmilk) and has impressive anti-microbial, anti-fungal, and anti-tumor properties which make it wonderful for individuals with candida, yeast overgrowth, imbalanced digestion, frequent infections, and much more. Coconut oil has been found to halt the HIV and herpes simplex viruses in vitro as well as many other viruses. In Thailand, where coconuts are a main staple of the diet, cancer rates were found to be the lowest out of 50 countries surveyed. Coconut oil is even effective against antibiotic-resistant "super-bugs!" Forget the flu shot -- instead, incorporate coconut oil into your daily diet, in baking, frying/sauteeing (low-temperature), in smoothies, melted in hot water, on oatmeal and other hot whole grain cereals, and in mayonnaise. I recommend the expeller-pressed semi-refined organic coconut oil from http://www.WildernessFamilyNaturals.com; it has no coconut flavor which makes it excellent for mayo.

Winter weekend locavore breakfast

2010-02-14T14:36:00.005-05:00

A typical weekend breakfast for our family involves pastured eggs, breakfast meat of some kind, a whole-grain traditionally-prepared carbohydrate like oatmeal in some form (or pancakes), homemade yogurt, plenty of butter, sometimes local maple syrup, and a lacto-fermented condiment or beverage. Yesterday (Saturday) we had scrumptious apple pancakes made with locally-grown and milled whole wheat flour (from the Union Square farmers' market) and upstate apples, along with raw butter from our special source. It was a very busy day for me that included getting up early for the raw milk pick-up, rushing home to make pancakes, and rushing out again to go to Union Square for a big grocery haul, then coming home on the crowded subway to put everything away and gulp a glass of raw milk before heading out to the Raindance Farm monthly pick-up where I got some goodies from Siobhan.

Today we had time for a more leisurely meal, which included:
~Irish breakfast sausage with organic pastured pork (from Raindance Farm) -- truly DELICIOUS!!! and with a wonderful texture. I couldn't believe that even the casing on this sausage tasted so good (it was nice and brown from the griddle).
~scrambled pastured eggs from Raindance Farm (Siobhan brought them to me as a special favor; the chickens aren't really laying much yet, but they will be soon as the days get longer).
~oat cakes (made from leftover congealed oatmeal and fried in bacon fat from locally-produced pastured bacon -- and no the oatmeal was not local :( but I hope to begin eating only local oats soon courtesy of Cayuga Pure Organics!). Local maple syrup was served with the oat cakes, along with homemade yogurt made from raw, local, grass-fed milk.
~whole grain spelt & rye sourdough from Hawthorne Valley Farm with plenty of local raw butter
~also some jalapeno sauerkraut from Hawthorne Valley, located in Ghent, NY (I always finish off breakfast with something lacto-fermented or else I don't feel quite right. These foods contain beneficial bacteria and enzymes, as well as increased vitamin content from the fermentation process. The jalapeno sauerkraut is a great follow-up for egg breakfasts as it helps with digesting egg whites.)

Sitting at my computer more than four hours after finishing the meal I still feel good from breakfast! With a meal like this to start the day, often I only need one more good-sized meal, and maybe a snack before bed. This is a huge contrast to how I used to eat: grazing all day long, having hypoglycemic attacks on a daily basis, never able to go out for 10 minutes without packing a snack. And always low-fat, low-fat, low-fat. Not anymore! And contrary to the popular belief that eating more fat will make you gain weight, I actually weigh slightly less than I used to and certainly without dieting (except avoiding processed foods and sugar) -- even in winter, the time when I always packed on a few extra pounds. For Hugo and Ollie, regular meals (3x a day plus snacks) are very important; it's good to keep in mind that everyone is different, with varying requirements for protein and calories.

Gourmet chicken liver pâté

2010-02-14T13:51:00.005-05:00

This easy recipe for delicious chicken liver pâté is adapted slightly from Mark Bittman's recipe, 12/30/09 New York Times. It should be puréed very smooth and refrigerated for a few hours to achieve the right consistency; however, babies and toddlers will enjoy eating some warm from a spoon directly after puréeing. For a snack or light lunch rich in nourishing fat-soluble vitamin A, B vitamins, iron, folic acid, and much more, serve on buttered whole grain sourdough bread (I recommend toasted!) along with fermented grape juice or my lacto-fermented ginger ale.

* 15 peppercorns
* 4 allspice berries
* 2 cloves
* 8 coriander seeds
* 2 tbsp. butter + 6 tbsp. butter
* 1 medium onion, chopped
* 1 pound chicken livers (from free-range, pastured, organically-raised chickens -- livers may be soaked in lemon juice for several hours to draw out toxins, but honestly I have never done this yet)
* 2-3 tablespoons brandy (any inexpensive brand will do)
* unrefined sea salt to taste
* 1/3 cup cream (heavy/light/or cultured, such as sour cream or creme fraiche)

1. In a spice grinder or using a knife (heavy handle for crushing, then the blade for mincing), crush the peppercorns, allspice berries, cloves and coriander seeds; grind until fine and set aside.

2. Melt 2 tablespoons butter in a skillet over medium-high heat; add onion and cook until softened, about 3 to 4 minutes. Add livers to pan along with any blood that is in the package (don't worry about separating out the connective tissue -- just dump everything in) and sprinkle thoroughly with salt; cook livers on one side until they begin to brown, about 2 minutes, then flip them and cook the other side (sprinkle with salt again). Be sure to keep heat relatively high so that the outside of the livers sear and the inside stays pink. Add brandy while cooking so the alcohol will evaporate.

3. Put onion, livers and the pan juices into a food processor or blender with the remaining butter (6 tbsp.), the cream, and spices. Purée mixture until it is completely smooth; taste and adjust seasoning.

4. Put pâté in a crock or heavy glass dish with lid, smooth the top and refrigerate for 2 to 3 hours or until fully set. Serve with fresh or toasted whole-grain sourdough bread.

LIVER: What's not to love? Quite simply, it contains more nutrients, gram for gram, than any other food. In summary, liver provides:
• An excellent source of high-quality protein
• Nature’s most concentrated source of vitamin A
• All the B vitamins in abundance, particularly vitamin B12
• One of our best sources of folic acid
• A highly usable form of iron
• Trace elements such as copper, zinc and chromium; liver is our best source of copper
• An unidentified anti-fatigue factor
• CoQ10, a nutrient that is especially important for cardio-vascular function
• A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA.

Feeding a toddler is a contact sport

2010-02-11T11:01:00.010-05:00

No one told me it would be like this. As soon as they start to feed themselves, the peace, sanity, and relative cleanliness of mealtime disappears. Suddenly it's all about preempting their every move, scooting implements and bowls of liquid out of the way, keeping glasses on the other side of the table, having several wet washcloths ready to mop up spills and wipe hands and faces, and always always keeping one hand at the ready to refasten the clothes pin on the dish towel Oliver wears as a bib (and I'm using "wears" in the figurative sense -- it's more of an on-again, off-again part of his mealtime attire. Bibs were given up long ago as they 1) cover only a small fraction of the toddler body, and 2) are far-too-easily ripped off immediately.) Oliver now wears a large apron tied around the waist, and the aforementioned dish towel, fastened at the back of his neck with a clothespin. I have learned to place the first course before him just as a I fasten this, or else the clothespin and dish towel are on the floor in no time. And yes, we often go through 2 dish towels and several washings of dish cloths throughout this process.

At lunch yesterday I had a very nice spread for Oliver to enjoy. Here it is, clockwise from lower left: chicken broth with garlic and carrots, veal tongue, raw milk cheddar, salmon bites with homemade lacto-fermented coconut oil mayonnaise, homemade lacto-fermented ginger ale, and lacto-fermented dilly beans (saved for the end as they are a favorite). For dessert we had pumpkin custard.

Feeding Oliver went something like this:

Oliver tries a salmon bite and promptly spits it out (sometimes he likes it, sometimes he doesn't). He uses his small spoon to scoop up the mayonnaise and eats it with relish. He wants more, so I give him another serving. Then another. And another. At last he is done, the plate is pushed away vigorously, and he reaches for the broth. Tries some broth, then a carrot, spits it out, pulls the bowl, then pushes it away -- back and forth. I am of course trying to make him stop, and between the two of us tugging, naturally it spills. I swoop in and mop up the mess. Now he is asking for water, but it isn't water he wants, it's ginger ale, just like I have. And no, he doesn't want to drink it out of his little cup, he wants to use a spoon. For some reason I really don't feel like entertaining this for more than 10 seconds, so I take the spoon away and encourage him to drink from the little cup. NO! He starts screaming and gets red in the face. This is the toddler side of Oliver that I am discovering lately and one I REALLY don't like. I promptly turn his chair to face away from the table. He settles a little, and I turn him back around. Next he tries the veal tongue (which he usually likes b/c it is the one meat tender enough for a mostly toothless person to chew) but the bite is too large; he spits it out. I break the piece into tinier shreds. He doesn't want it from my hand, he wants it from a fork. I spear each tiny shredded piece of veal tongue with his toddler fork for each bite that he takes; he eats probably one piece of sliced tongue, which is very good. Suddenly he is reaching for my bowl (I am eating, or rather not eating, my leftover chicken fricassee). I have placed a piece of chewy chicken skin on the side of my bowl, and this is what Oliver wants. He chews on it and sucks the gravy off, then hands it back to me and makes urgent signs for more. He wants more disgusting flabby chicken skin! I fish out another piece for him. Then he tries some chicken meat. Okay, enough of that. He is ready for something else. He has some more mayonnaise, then spies the dilly beans. For him, "eating" dilly beans consists of waving the beans about in the air, biting off pieces, spitting out each barely-chewed piece into my hand, and pretending to gag when a small piece remains on his tongue too long. At least he gets some of the dilly bean juice which is the important part for him at this point (he can't properly chew or digest extremely fibrous vegetables yet).

By the end of the meal he has had:
1) one piece of carrot
2) a tiny bit of broth
3) one slice of veal tongue
4) 4 tsp. of coconut oil mayonnaise
5) chicken fricassee gravy & an iota of chicken (plus whatever he got from the skin)
6) dilly bean juice
7) a very tiny bite of raw milk cheese
8) several sips of homemade ginger ale
9) a few bites of pumpkin custard (the most peaceful part of the meal)

My own meal seems barely enough to replace the calories I expended in feeding Oliver, and I'm a bit exhausted -- but these crazy fast-paced mealtimes are something I will probably look back on fondly, and I'm happy that he is eating such good food. Fortunately there are days when lunch time is peaceful and gratifying, like the day when he discovered how fun it is to eat both fish broth (with shrimp butter) and whole wheat sourdough toast with butter, chicken liver pate, and bone marrow at the same time. That sight truly warmed my nutrient-dense-foods-obsessed little heart!

The voice of dissent

2010-01-22T21:47:00.004-05:00

I feel compelled to write something out of the usual vein because it has been so much on my mind the last two days. What I'm referring to is the Supreme Court decision that has just bestowed seemingly limitless power on corporations to control the outcomes of political elections, and therefore of legislative decisions.

All the talk on public radio and in the media has gotten me thinking: what, if anything, can we do?

Today I finally realized that all the discussion and declarations about what this ruling means for our country and its citizens is leaving out an important piece: that we ourselves have made these corporations wealthy, and thereby powerful. We have bought the billions of fast food burgers and the zillion cans of Coke and the gas-guzzling vehicles and in so doing have bought bondage in the name of freedom and convenience. WE HAVE DONE IT OURSELVES. This is the bad news, but it is also the good news, because it means that we can un-do it.

Realizing this has led to another enlightening realization about what has been at the heart of everything I do -- everything I write about on this blog, the values I am working to convey to Oliver even at this early stage, the efforts I go to to help people in our community to access good food, the decisions to buy certain things and not to buy others, the great lengths I go to in order to ensure that we are mainly supporting the local farm economy, the ideals I aspire to regarding self-sufficiency -- all this is not because I am a food fanatic, but because I believe in restoring the power of individuals, families, and communities to decide how they will live, and to have that decision be based in the ability to be self-sufficient, independent, dignified, and responsible. The first page of my website states the following: "We believe that total health for people and the environment can be achieved naturally, by gradually but dramatically transforming what we eat and consume, how we think about ourselves and the world, and what we choose to buy. This is an intricate and involved process, with the power to renew our health and our communities, and to sustain the earth." All along I have felt instinctively that these things are deeply connected, but I wasn't sure exactly how. Now I can see that perhaps what we buy and how we buy it, and who we are dependent on for these products, really is part of health and intricately bound up with the effort to eat locally.

It may be too late to change what this ruling means for the next election, or even the elections of the next five or ten years. But we have to start somewhere. The choice is in the hands of each of us. Depending on situation and location, many of us can make the decision to use public transportation, a bike, or carpooling instead of supporting energy corporations. We can choose to buy second-hand, consignment, and at mom-and-pop stores instead of shopping at places like the Gap, Bed Bath & Beyond, and Rite Aid. We can make the decision to mix up a batch of homemade toothpaste and use cloth diapers. The decision to make do with buying fewer goods of higher quality from responsible small companies rather than buying a lot from Wal-mart and Target. The decision to go out of our way to buy local food rather than hopping in line at the grocery store with products that will do nothing but make the food corporations wealthier. The decision to spend a few hours in the kitchen each week rather than rely on the McDonald's drive-thru and the take-out bar at Whole Foods. The decision to find clever ways to reuse and restore everything we can so we can at least put a delay in the cycle of buying and throwing away. The decision to pay attention to our bodies and care for ourselves so we decrease our dependence on expensive medical care. The decision to look reality in the face and stop hiding from the truth about where our food, consumer goods, and services really come from and who they really benefit. The decision to take the time to learn about the alternatives available to us, like fertility awareness, a way of banking locally, or switching to wind power, rather than staying in the same comfortable old routines that relinquish our control to others.

I think in many ways this is about two things: 1) taking some quiet moments to consider what we can do, and 2) learning to give up that brief feeling that finally, we have at last arrived! because of the purchase we just made.

This isn't about being perfect, or about anything close. And it's not about doing all this at once. For me it's about incremental change, within the limits of our family's ability and sanity (which I test constantly). I know that next week, or next month, or next year there will be something else we can do, another way we can decrease our dependence and begin to think more clearly. It happens slowly, but the effects are tremendous, and it starts with just taking a little time for contemplation. We still have the power to say no to the demand that we buy and consume, and for that I am very grateful.

The best BBQ sauce ever!

2010-01-19T16:39:00.010-05:00

I recently discovered pork spare ribs and fell in love. Not only are they an eminently reasonable $3.50/lb from my special supplier (ha ha), but they require no grill or special equipment, can be on the table in 15 minutes, and are enjoyed by everyone in our family, Oliver included. Making the BBQ sauce requires a little time and effort (and may be a bit of an expense to get all the required seasonings on hand), but once you make it, you can enjoy many dinners from this one batch. Feel free to double or even triple the recipe! And of course, once you invest in all the necessary spices you will have enough to last you ages and many many batches of this delicious sauce.

I snagged this recipe from the Food Network, and tweaked it a little, mainly substituting natural sweeteners for all the brown sugar. It came out SUPER (actually, it's vaguely redolent of those naughty BBQ potato chips we all secretly love).

BBQ Sauce

3 T unrefined sea salt (NOT table salt!)
1 T chili powder
1/2 tsp. black pepper
1/2 t cayenne
1/2 t jalapeno seasoning (I use extra chili powder for this)
1/2 t Old Bay seasoning
1/2 t thyme
1/2 t onion powder
2 T garlic powder
2 T lard (or bacon fat)
1/2 cup white wine *NOTE: recipe updated 1/2/11. See comments below.*
2 T vinegar
2 T Worcestershire sauce
3 T honey (I recommend raw)
7 T maple syrup (I recommend grade B, organic)
1 T molasses (I recommend Blackstrap)
*NOTE: do not cut down on the amount of sweeteners or the balance will be off. If necessary you can use all honey in place of the maple syrup and molasses.*

Combine all and reduce over low heat until thickened, stirring frequently. Pour into a jar or small pitcher and store in the refrigerator, covered with plastic wrap. If you store it in an oven-proof pitcher like I do, you can stick the pitcher in the oven for a few minutes while the ribs are cooking to soften it, then use what you need and refrigerate the rest; repeat indefinitely.

This will refrigerate well and get your family through many meals of ribs! To cook spare ribs, simply place ribs on a baking sheet and cook at 400 degrees for about 10-15 minutes, depending on thickness.

You may turn them over once during cooking if you like. Remove from oven, slather with BBQ sauce, and cut ribs apart. Get ready for a succulent and delicious taste experience! Serve with cornbread and greens, or with sweet potato fries, or even just a simple acorn squash, cut open, cooked in a glass baking dish face down (in 1-1.5" water), and filled with butter.

Make sure your pork spare ribs are sourced from a small local family farm. Contact me if you would like information about sourcing in NYC. **NOTE: PLEASE AVOID USING BEEF SHORT RIBS FOR THIS RECIPE! They need to be cooked a very long time, and I cannot speak for the suitability of this sauce for short ribs cooked that way. Go for the pork spare ribs.